The Flavor Connection: Mapping Commonalities in Food Flavors.

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The Flavor Connection [scientificamerican.com] by Jan Willem Tulp for popular science magazine Scientific American maps the similarities of flavor compounds between different foods.

Each food is represented by a blue dot, which is sized according to how popular that particular food is in a database containing more than 56,498 unique recipes.

Individual foods are connected by red lines when they have specific flavor components in common. The thickness of each red line denotes the number of components that are shared between the connected pairs of food. In addition, all foods have been horizontally distributed by category, such as ‘meat’, ‘vegetable’ or ‘herb’. The higher a food is located, the more it shares flavor compounds with others, so that more unique kind of flavors are placed at the bottom.

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