The DOI matches its Crossref record; 3 of the 3 references it cites were found in a registry or an index.
Flavor network and the principles of food pairing
Open accessAbstract
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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Cites
Dorogovtsev, S. N., & Mendes, J. F. F. (2003) · doi:10.1093/acprof:oso/9780198515906.001.0001 · Cited by 1,563
The role of auditory cues in modulating the perceived crispness and staleness of potato chips
ZAMPINI, M., & SPENCE, C. (2004) · Journal of Sensory Studies · doi:10.1111/j.1745-459x.2004.080403.x · Cited by 463
Grape expectations: The role of cognitive influences in color-flavor interactions
Shankar, M. U., Levitan, C. A., & Spence, C. (2010) · Consciousness and Cognition · doi:10.1016/j.concog.2009.08.008 · Cited by 232
Cited by
Insects as food: Exploring cultural exposure and individual experience as determinants of acceptance
Tan, H. S. G., Fischer, A. R. H., Tinchan, P., Stieger, M., Steenbekkers, L. P. A., & van Trijp, H. C. M. (2015) · Food Quality and Preference · doi:10.1016/j.foodqual.2015.01.013 · Cited by 500
You Tweet What You Eat: Studying Food Consumption Through Twitter
Abbar, S., Mejova, Y., & Weber, I. (2015) · Proceedings of the 33rd Annual ACM Conference on Human Factors in Computing Systems · doi:10.1145/2702123.2702153 · Cited by 165
Min, W., Jiang, S., Sang, J., Wang, H., Liu, X., & Herranz, L. (2017) · IEEE Transactions on Multimedia · doi:10.1109/tmm.2016.2639382 · Cited by 101
Connelly, E., del Genio, C. I., & Harrison, F. (2020) · mBio · doi:10.1128/mbio.03136-19 · Cited by 27
Metadata
- Authors
- Ahn, Y.-Y., Ahnert, S. E., Bagrow, J. P., & Barabási, A.-L.
- Venue
- Scientific Reports
- Published
- 2011-12-15
- Volume
- 1
- Issue
- 1
- Pages
- 196-196
- ISSN
- 2045-2322 (ISSN-L)
- OpenAlex
- W2082396928
- Cited by
- 487
- References
- 3
- FWCI
- 22.49
- Type
- journal article
- Language
- en
- Open access
- gold
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- Ahn, Y.-Y., Ahnert, S. E., Bagrow, J. P., & Barabási, A.-L. (2011). Flavor network and the principles of food pairing. Scientific Reports. https://doi.org/10.1038/srep00196
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
