4.5 Article

Flavour network-based analysis of food pairing: Application to the recipes of the sub-cuisines from Northeast India

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Application of flavor network principle of food pairing to Assamese cuisine from North East India

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Summary: The study applied network theory-based analysis to examine the food pairing behavior in Assamese cuisine, revealing black mustard seed oil as the most prevalent ingredient and onion and turmeric as the most influential ingredients contributing to negative food pairing patterns. The majority of prevalent ingredients in the cuisine belong to the spice category, in accordance with earlier reports on spices being responsible for negative food pairing in other Indian sub-cuisines.

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