Figure 4
Flavor principles.
(A,B) Flavor pyramids for North American and East Asian cuisines. Each flavor pyramid shows the six most authentic ingredients (i.e. those with the largest 
), ingredient pairs (largest 
) and ingredient triplets (largest 
). The size of the nodes reflects the abundance 
of the ingredient in the recipes of the particular cuisine. Each color represents the category of the ingredient (see Fig. 2 for the color) and link thickness indicates the number of shared compounds. (C) The six most authentic ingredients and ingredient pairs used in specific regional cuisine. Node color represents cuisine and the link weight reflects the relative prevalence 
of the ingredient pair.
