从分子水平看东西方美食英文.pdf

Flavor network and the principles of food pairing SUBJECT AREAS: 1,2,3 1,4 1,2 ´ ´ ´ 1,2 Yong-Yeol Ahn *, Sebastian E. Ahnert *, James P. Bagrow Albert-Laszlo Barabasi STATISTICAL PHYSICS, THERMODYNAMICS AND NONLINEAR DYNAMICS 1 2 Center for Complex Network Research, Department of Physics Northeastern University, Boston, MA 02115, Center for Cancer APPLIED PHYSICS Systems Biology Dana-Farber Cancer Institute, Harvard University, Boston, MA 02115, 3School of Informatics and Computing SYSTEMS BIOLOGY Indiana University, Bloomington, IN 47408, 4Theory of Condensed Matter, Cavendish Laboratory, University of Cambridge, Cambridge CB3 0HE, UK. STATISTICS The cultural diversity of culinary practice, as illustrated by the variety of regional cuisines, raises the question Received of whether there are any general patterns that determine the ingredient combinations used in food today or 18 October 2011 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 Accepted many flavor compounds, supporting the so-called food pairing hypothesis. By contrast, East Asian cuisines tend 24