title: Flavor network and the principles of food pairing.
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.
authors.affiliation: Center for Complex Network Research, Department of Physics Northeastern University, Boston, MA 02115, USA.
authors.forename: Yong-Yeol
authors.initials: YY
authors.lastname: Ahn
authors.forename: Sebastian E
authors.initials: SE
authors.lastname: Ahnert
authors.forename: James P
authors.initials: JP
authors.lastname: Bagrow
authors.forename: Albert-László
authors.initials: AL
authors.lastname: Barabási
mesh_terms: D003296:Cooking; D003469:Culture; D005421:Flavoring Agents; D005502:Food; D006801:Humans; D015233:Models, Statistical; D013649:Taste; D013652:Taste Threshold
chemical_list: D005421:Flavoring Agents