A Flavor-Based Study of Food Pairing Patterns in Chinese Dishes from Different Regions

To analyze the potential relation of ingredients to food pairing, this work applies flavor-based analysis to explore the food pairing patterns of typical dishes from different regions of China.   The dataset of Chinese typical regional dishes is obtained from Douguo-Food(https://www.douguo.com/), one of the largest online recipe-sharing sites in China.        In total, fourteen provincial administrative regions in China are analyzed, as the number of recipes collected in each region is required to be greater than 50.        Finally, the dataset consists of 1534 representative recipes.    A relationship mapping called compound-ingredient-recipe is constructed.      The flavor-based analysis is conducted by investigating the flavor compounds that are components of food ingredients.    The analysis process consists of data collection and curation, food pairing patterns, ingredient contribution and authenticity, and classification of cuisines.