flavor_network — Food ingredients, flavor compounds and recipes (2011)

Description

Bipartite networks of food ingredients, the flavor compounds they contain, and the recipes that use them, compiled by Ahn et al. to study the "food pairing" hypothesis, i.e. whether ingredients sharing flavor compounds are more likely to be combined in recipes.

compounds: each food ingredient is connected to the flavor compounds it contains, as listed in Fenaroli's Handbook of Flavor Ingredients (5th edition). Five ingredients of the source list have no compounds and are not included. Note that, as stated in the upstream documentation, "farnesol" appears both as an ingredient and as a compound (as two distinct nodes).
recipes: each recipe is connected to its ingredients. The recipes were collected from the websites allrecipes.com and epicurious.com (in English) and menupan.com (in Korean), and the ingredient names were mapped onto the ingredient list of the compounds network; each recipe is labelled by the cuisine given by the website, and by the broader geographic region it was assigned to (the paper's analysis uses the 56,498 recipes with an assigned region).

The networks have the following properties:

Ingredient nodes: name, the ingredient name; category, the ingredient category (e.g. "fruit", "plant derivative", "dairy").
compounds: is_compound, whether the node is a flavor compound (otherwise an ingredient). Ingredient nodes: ingredient_id, the ingredient id in the source. Compound nodes: name, the compound name; cas, its CAS registry number; compound_id, the compound id in the source.
recipes: is_recipe, whether the node is a recipe (otherwise an ingredient). Recipe nodes: source, the website the recipe was collected from ("allrecipes", "epicurious" or "menupan"); cuisine, the cuisine label of the recipe as given in the source (e.g. "Italian", "Korea", "Southern_SoulFood"); region, the regional cuisine it was mapped to (one of NorthAmerican, LatinAmerican, SouthernEuropean, WesternEuropean, EasternEuropean, NorthernEuropean, MiddleEastern, African, SouthAsian, SoutheastAsian, EastAsian; empty for the 1,193 recipes labelled generically as "Asian", which were not assigned a region); index, the position of the recipe in its source file (starting from 0).

Tags

Chemical Online Unweighted Metadata

Citation

Y.-Y. Ahn, S. E. Ahnert, J. P. Bagrow, A.-L. Barabási, "Flavor network and the principles of food pairing." Scientific Reports 1, 196 (2011) 10.1038/srep00196 Sci-Hub

Upstream URL [Errno 111] Connection refused

https://yongyeol.com/2011/12/15/paper-flavor-network.html

Upstream license

CC BY 4.0, https://creativecommons.org/licenses/by/4.0/

Networks

Tip: click on a column header to sort the list, or hover over it for a description.

Column legend

$\left<k\right>$: Mean degree
$\sigma_k$: Standard deviation of the degrees
$\lambda_h$: Largest eigenvalue of the Hashimoto (non-backtracking) matrix
$\tau$: Random walk mixing time
$r$: Degree assortativity
$c$: Global clustering coefficient
$\oslash$: (Pseudo-) diameter
$S$: Relative size of the largest component
NPs: Node properties
EPs: Edge properties

Name	Nodes	Edges	$\left<k\right>$	$\sigma_k$	$\lambda_h$	$\tau$	$r$	$c$	$\oslash$	$S$	Kind	Mode	NPs	EPs	gt	GraphML	GML	csv
compounds	2,632	36,781	27.95	46.65	105.67	7.11	-0.05	0.00	9	0.98	Undirected	Bipartite	name category is_compound ingredient_id compound_id cas		59 KiB	157 KiB	152 KiB	134 KiB
recipes	58,074	476,250	16.40	252.84	255.25	4.26	-0.39	0.00	7	1.00	Undirected	Bipartite	name category is_recipe source cuisine region index		449 KiB	1.5 MiB	1.5 MiB	1.5 MiB