The Flavor Map

Ever wonder why certain flavors work well in combination while others are just gross? Scientists Yong-Yeol Ahn, Sebastian E. Ahnert, James P. Bagrow and Albert-László Barabási published their findings in Nature:

Here we introduce a network-based approach to explore the impact of flavor compounds on ingredient combinations. Efforts by food chemists to identify the flavor compounds contained in most culinary ingredients allows us to link each ingredient to 51 flavor compounds on average. We build a bipartite network consisting of two different types of nodes: (i) 381 ingredients used in recipes throughout the world, and (ii) 1,021 flavor compounds that are known to contribute to the flavor of each of these ingredients…

Source: Nature

The backbone of the flavor network. Source: Nature

[continues in in Nature]

, ,

  • justagirl

    this is total nerdspeak for chefs.  i happen to love cooking and perfecting recipes (and eating delicious foods).  no one can come close to the greatness of my chicken marsala.  i have to be very careful who i present it to so i don’t get shot.  i can see how this map could come in handy when one wants to cut the time out of guess and check.  food science is cool.

  • justagirl

    this is total nerdspeak for chefs.  i happen to love cooking and perfecting recipes (and eating delicious foods).  no one can come close to the greatness of my chicken marsala.  i have to be very careful who i present it to so i don’t get shot.  i can see how this map could come in handy when one wants to cut the time out of guess and check.  food science is cool.

  • Calypso_1

    The mushrooms form a 4-simplex pentachoron.  As it should be. 

  • Anonymous

    The mushrooms form a 4-simplex pentachoron.  As it should be. 

  • Anonymous

    The mushrooms form a 4-simplex pentachoron.  As it should be. 

  • http://www.healthykitchenplus.com/wheatgrassjuicercomparisonchart Mike

    What didya say there!

  • http://www.healthykitchenplus.com/wheatgrassjuicercomparisonchart Mike

    What didya say there!

21
More in Flavors, Food
Norway’s Low-Carb, High-Fat Diet Fad Has Caused a Butter Shortage

Nick Carbone writes in TIME: Denmark is trying to wean its people off butter by imposing a hefty “fat tax,” but their neighbors across the Skagerrak in Norway can’t get...

Close