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有意思论文
Flavor network and the principles of food pairing
Yong-Yeol Ahn,
Sebastian E. Ahnert,
James P. Bagrow
?Albert-László Barabási
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Scientific Reports
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1,
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Article number:
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196
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doi:10.1038/srep00196
Received
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18 October 2011?
Accepted
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24 November 2011?
Published
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15 December 2011
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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.
Subject terms:
Systems biology
Statistics
Applied physics
Statistical physics, thermodynamics and nonlinear dynamics
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Comments
As omnivores, humans have historically faced the difficult task of identifying and gathering food that satisfies nutritional needs while avoiding foodborne illnesses1. This process has contributed to the current diet of humans, which is influenced by factors ranging from an evolved preference for sugar and fat to palatability, nutritional value, culture, ease of production, and climate1,?2,?3,?4,?5,?6,?7,?8,?9. The relatively small number of
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