data science in cooking - applied mathematics · fenaroli’s handbook of flavor ingredients -...
TRANSCRIPT
Data Science in Cooking
Stephanie Dodson
Group MeetingMarch 22, 2017
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Outline
Flavor Network
Applications
– Food Pairing Hypothesis– Regional Cuisines– FPH in Medieval Times
Limitations
Conclusions
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Flavor Network
Food scientistis have linked ingredients with flavor compounds
Contains: 381 ingredients and 1,021 flavor components
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What questions can the flavor network answer?
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Question 1: Food Pairing
Food Pairing Hypothesis
Ingredients sharing flavor components are more likely to taste well together thaningredients that do not.
Uses:
– Learn why foods taste good– Food science– Search for novel food combinations:
white chocolate and caviar,chocolate and blue cheese
Reformulate with math: Are ingredient pairs in recipes strongly connected in theflavor network?
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Question 1: Food Pairing
Food Pairing Hypothesis
Ingredients sharing flavor components are more likely to taste well together thaningredients that do not.
Uses:
– Learn why foods taste good– Food science– Search for novel food combinations:
white chocolate and caviar,chocolate and blue cheese
Reformulate with math: Are ingredient pairs in recipes strongly connected in theflavor network?
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Testing the Food Pairing Hypothesis
56,498 recipes from:
– American sources epicurious.com and allrecipes.com– Korean source menupan.com
Recipes grouped into distinct regions
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Testing the Food Pairing Hypothesis
Number of shared compounds, Ci , in recipe R with nR ingredients
Ns(R) =2
nR(nR − 1)
∑i,j∈R,i 6=j
|Ci ∩ Cj |
Real examples:
Mustard Cream Pan Sauce: chicken broth, mustard, cream → Ns(R) = 0Sweet and Simple Pork Chops: pork, apples, cheddar → Ns(R) = 60
For each category, compared mean number of shared compounds in recipes (N reals )
with the mean number in 10,000 randomly constructed reciepes (N rands )
∆Ns = N reals − N rand
s
N reals =
∑R
Ns(R)/Nc
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Food Pairing Hypothesis: Results
North American recipes tend to share more compounds, East Asian share less.
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Question 2: Regional Cuisines
Are specific compounds/ingredients responsible for regional differences?
χci =
1
NC
∑i∈R
2
nR(nR − 1)
∑j 6=i(j,i∈R)
|Ci ∩ Cj |
−( 2fiNc < nR >
∑j∈c fj |Ci ∩ Cj |∑
j∈c fj
)
Positive χi values increase the number of shared compounds.
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Question 3: Flavors of Medieval Europe, 1300 - 1615
(2013)
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Question 3: Flavors of Medieval Europe, 1300 - 1615
Was the Food Pairing Hypothesis true during Medieval Times?
Recipe Database:
4,133 recipes from 1300 – 161525 source texts from England, France, Germany and ItalyManually placed ingredients into 391 equivalence groupings386 different ingredients
Compound Databases:
Volatile Compounds in Food (VCF) - more complete datasetFenaroli’s Handbook of Flavor Ingredients - sparser
FPH true with Fenaroli, not with VCF
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Question 3: Flavors of Medieval Europe, 1300 - 1615
Was the Food Pairing Hypothesis true during Medieval Times?
Recipe Database:
4,133 recipes from 1300 – 161525 source texts from England, France, Germany and ItalyManually placed ingredients into 391 equivalence groupings386 different ingredients
Compound Databases:
Volatile Compounds in Food (VCF) - more complete datasetFenaroli’s Handbook of Flavor Ingredients - sparser
FPH true with Fenaroli, not with VCF
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Flavors of Medieval Europe
Columbian Exchange (1492) resulted in variety of new foods
Source: thecolumbianexchange.weebly.com
Conjecture: Western cooks maintained FPH after Columbian Exchange
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Flavors of Medieval Europe
Columbian Exchange (1492) resulted in variety of new foods
Source: thecolumbianexchange.weebly.com
Conjecture: Western cooks maintained FPH after Columbian Exchange
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Limitations and Conclusions
Limitations:
Flavors depend on method of cooking
Does not account for texture, color, sound, or temperature
Some ingredients have structural role (eggs)
Does not include flavor compound concentration
Additional Applications:
Searching for similar recipesRecipe recommenderIngredient recommenderStudy cultural differences and mixing of culturesStudy historical culinary trends
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Limitations and Conclusions
Limitations:
Flavors depend on method of cooking
Does not account for texture, color, sound, or temperature
Some ingredients have structural role (eggs)
Does not include flavor compound concentration
Additional Applications:
Searching for similar recipesRecipe recommenderIngredient recommenderStudy cultural differences and mixing of culturesStudy historical culinary trends
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References
Ahn, Y.-Y., Ahnert, S. E., Bagrow, J. P., & Barabsi, A.-L. (2011). Flavornetwork and the principles of food pairing. Scientific Reports, 1(1), 217.http://doi.org/10.1038/srep00196
Varshney, K.R., L.R. Varshney, J. Wang, D. Myers, Flavor Pairing inMedieval Europen Cuisine: A study in Cooking with Dirty Data. InternationalJoint Conference on Artificial Intelligence Workshops, Beijing, China, August2013. arXiv:1307.7982
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