风味网络与食物搭配原则
Flavor network and the principles of food pairing
摘要：
烹饪实践的文化多样性，如各种区域美食所示，提出了一个问题：是否有任何一般模式决定了今天食物中使用的成分组合，或者超越个人口味和食谱的原则。我们引入了一个风味网络，捕捉烹饪成分共享的风味化合物。西方烹饪倾向于使用共享许多风味化合物的成分对，支持所谓的食物配对假说。相比之下，东亚美食往往避免化合物共享成分。鉴于有关食物准备的信息越来越多，我们的数据驱动调查为系统地了解烹饪实践开辟了新的途径。
英文摘要：
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.
机构、总结、中文摘要均由AI分析而来，可能存在错误，请以论文正文为准。
