Flavor analysis and region prediction of Chinese dishes based on food pairing

Jie Zhou, Xing Xin, Wei Li, Haohan Ding, Shuai Yu, Xiaohui Cui

Abstract: Highlights•Regional differences of the recipes and flavors in China are analyzed.•A region with a high degree of flavor sharing tends to form its unique and representative dishes.•The frequency of using regional ingredients plays a key role in maintaining the flavor of a region.•The combination of ingredients and flavor information is useful for the region prediction of recipes.