There's a blogger named Martin Lersch who's an organic chemist and foodie, who's holding an
ongoing series of tests (via recipes made by interested readers and himself) of potential flavor pairings based on common odorants. That is, if they have at least one smell component in common, they're more likely to pair well. So far he's done:
- garlic, chocolate and coffee
- banana and parsley
- strawberry and coriander
- mint and mustard
- meat and chocolate
- apple and lavender
- cauliflower and cocoa
- white chocolate and caviar
- parmesan and cocoa
- blue cheese and pineapple
- banana and clove
- apricot and chanterelle
- chocolate and caraway
- malt and soy sauce
- dark chocolate and smoked salmon
- chicken and rose
- apple and rose
Some of them work, and some do not - obviously other odorants and the tastes on the tongue might be antagonistic - but it seems like fun. I decided to look up where he gets these pairings, and he talks about it
here, mentioning a couple of different food databases. One of them costs 1000 Euros to access - I decided to look at the next one down,
Flavornet, instead.
Then I wrote a little Python script to sort out the foods which have common odorants on Flavornet. The site has some formatting problems, so I need to do some cleanup, but here are some interesting potential pairings:
seaweed, raspberry
black currant, cat
curry, clove
camomile, celery
rose, honey, apple
rose, honey, tobacco
tomato, strawberry