 |
|
 |
|
|
|
The materials shown on this page are copyright protected by
their authors and/or respective institutions. |
|
|
|
|
Flavor network and the principles of food pairing |
|
Author(s):
Yong-Yeol Ahn, Sebastian E. Ahnert, James P. Bagrow, Albert Lazslo Barabasi |
Institution:
(unknown) |
Year:
2011 |
URL:
http://www.nature.com/srep/2011/111215/srep00196/fig_tab/srep00196_F2.html |
Project Description:
The Barabasi lab explores the diverse flavors of cultural cuisines and asks if there are general patterns, transcending cultural traditions, that determine ingredient combinations or patterns. They develop a flavor network characterizing the specific flavor compounds found in culinary ingredients. They find that Western cuisines tend to use ingredient pairs that are very close in flavor compounds, while East Asian cuisines avoid compound-sharing ingredients.
|
|
|
|
|
|
|
|
|
Comments (0):
|
|
|
|
|
| *Note* Before you submit your comment, bear in mind there's no guarantee it will be seen by this project's author. In case you want to contact the author directly, please follow the provided URL. |
| Leave a Comment: |
|
|
|
* COMMENTS HAVE BEEN TEMPORARILY DISABLED *
(We're looking for the best solution to avoid unwanted SPAM)
|
|
