Ingredient-flavor network

The links connecting different types of nodes are undirected, represent certain compound occur in each ingredients.

In 2011, Yong-Yeol Ahn, Sebastian E. Ahnert, James P. Bagrow and Albert-László Barabási[1] investigated the ingredient-flavor networks of North American, Latin American, Western European, Southern European and East Asian cuisines.

Yet Ahn's[1] ingredient-flavor network was constructed based on the molecular level understanding of culinary networks and received wide attention[7][8][9][10][11] According to Ahn,[1] in the total number of 56,498 recipes studied, 381 ingredients and 1021 flavor compounds were identified.

An important feature that the ingredient-flavor network showed is the principle of food pairing.

Besides the spatial variance, Kush R. Varshney, Lav R. Varshney, Jun Wang, and Daniel Myers [14] also showed the time variance in food pairing by comparing the modern European recipes with the Medieval European recipes.