Cauliflower and chocolate, anyone? Science unveils odd, new flavour combos

A royal chef adds the finishing garnish to a platter of Wilted Spring Onion and Water Cress quiche canapes, on March 25, 2011 in London, England (Getty Images)

Network theory is usually used to analyse connections in social networks or the spread of disease, but theorist Albert-Laszlo Barabasi and a team from Northeastern University in Massachusetts have put it to a different use: concocting unusual - yet supposedly delicious canapés.

New Scientist magazine have put these flavour combinations to the test with recipes including 'mashed potato with a caper and coffee bean duo', 'Roast cauliflower in a dark chocolate fondue' and 'Caviar on chilled white chocolate'.

Not all combinations were as successful as others. Tasters deemed the 'Gruyere cheese and honey mini frittata' a hit. According to network theorist Sebastian Ahnert, that's because "3-methylbutanoic acid is very dominant in gruyere, and in many honeys." The caviar and chocolate was less of a hit, however "Not gross - just not very nice," said one member of the tasting team.