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CGAS Endsem

The document discusses food pairing analysis and databases like FlavorDB and DietRx. It provides explanations and solutions to questions about distributions of recipe sizes and ingredient popularity in cuisines, factors in a food pairing index, random controls used in analysis, interpretations of food pairing data for different regions, structures of FlavorDB and DietRx, inferences from shared molecules between foods, and properties of specific molecules.

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27 views

CGAS Endsem

The document discusses food pairing analysis and databases like FlavorDB and DietRx. It provides explanations and solutions to questions about distributions of recipe sizes and ingredient popularity in cuisines, factors in a food pairing index, random controls used in analysis, interpretations of food pairing data for different regions, structures of FlavorDB and DietRx, inferences from shared molecules between foods, and properties of specific molecules.

Uploaded by

sajag
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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Q1.

The  recipe size data of Indian cuisines, and in general of cuisines, is known to follow the 
Gaussian distribution. Provide arguments suggesting the observed distribution. * 
Sol: 
Simple  recipes  are  usually  not  restricted  to  a  single  cuisine  due  to  easy 
reparation [1] 
Too  complex  recipes  also  are  hard  to  pass  down  thus  became  lost  in  due  time 
and were forgotten from the cuisine [1] 
Only recipes with certain size range persists and became known as the identity of 
an culture or region [1] 
 
Q2. 
The  ingredient  popularity  distribution  of  Indian  cuisines,  and  in  general  of  cuisines,  is 
known to follow the power law distribution. Briefly interpret the observation. * 
Sol: 
At  first  the  drop  is  much  lesser  compared  due  to  frequently  occurring 
similar/essential ingredients [1] 
At  the  end  we  almost  assume  linear  shape  and  they  are  likely  to  be  extremely 
unique ingredients that are rarely used in recipes which has cultural significance [1] 
Frequency rank distribution shows popularity in ingredients .  
 
Q3. 
State  the  ‘Food  Pairing  Hypothesis’.  Mathematically  speaking  what  are  the  factors  that 
go into defining the ‘food pairing index of a recipe’? * 
Sol: 
The  ingredients  that  share  flavour  molecules  (tend  to  be  used  more 
together)/(taste well together).[1] 
... 
 
Q4.  
Briefly  explain  the  R0  (Random  Control),  R1  (Ingredient  Frequency),  R2  (Ingredient 
Category)  and  R3  (Category  +  Frequency)  random  controls  in  the  context  of  the  food 
pairing analysis of Indian cuisine. Interpret the results in the following figure. * 
 
Sol: 
R0  is  a  random  control  of  the cuisine which is obtained by randomly sampling ingredients to 
maintain the recipe size distribution. [0.5] 
R1  is  a  random  control  of  the  cuisine  in  which  ingredients  are  chosen  proportional  to  their 
prevalence in the original cuisine, in addition to preserving the recipe size distribution. [0.5] 
R2  is  a  random  control  of  the  cuisine  in  which  the  category  composition  of  the  recipes  is 
preserved  (ingredients  sampled  from  the  same  ingredient  category),  in  addition  to  preserving  the 
recipe size distribution. [0.5] 
R3  random  control  is  a  conjunction  of  R1  and  R2  in  which  all  the  following  are  preserved: 
recipe size distribution, ingredient popularity, and category composition. [0.5] 
Explain: 
R3  &  R1  Resembles  the plot of the original Indian cuisine, and indistinguishable from the real 
one[1] 
R0 & R2 significantly different from the real cuisine[1] 
 
Q5. 
Interpret  the  following  data  in  the  context  of  food  pairing  analysis  conducted  by Ahn et 
al (Scientific Reports, 2011) of various regional cuisines across the world. * 
Sol: 
North American, Western European and Latin American show positive food pairing [0.5] 
South European and East Asian show negative food pairing [0.5] 
Z-score  demonstrates  the  statistical  significance  of  both  ,  also  North  America  is  extremely 
significant [1] 
Q6. 
Briefly explain the structure of FlavorDB. What are different elements present in it? * 
Sol: 
Explanation [1] 
FlavorDB Tools(Entity, Flavour, … profiles) [0.3 each x 6 Components ]= [Total 2] 
Q7. 
According  to  FlavorDB,  list  the  top  10  natural  ingredients  with  which  ‘Pineapple’  shares 
the  most  number  of  flavor  molecules.  What  inferences  do  you  draw  from  the  list  and 
shared molecules? * 
Sol: 
List [1] 
Inference [1] 
Q8. 
Find  out  the  following  properties  of  the  molecules  ‘P-Menthan-2-Ol’  using  FlavorDB  (a) 
SMILES  ID,  (b)  PubChem  ID  (c)  Molecular  Weight,  and  (d)  The  most  similar molecule in 
FlavorDB. * 
Sol: 
a. CC1CCC(CC1O)C(C)C [0.5] 
b.PubChem ID -[0.5] 
c. 156.265 g/mol [0.5] 
D. Any ID [0.5] 
 
Q9. 
Briefly explain the elements and structure of the DietRx database. * 
Sol:  
1. Diseases,food,chemicals and genes (4 Nodes Explanation) [0.5 x 4 =2] 
2. Their Association with each other [3] 
3. inferred food-gene relationship(Optiona) [1] 
 
 
 

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