Trouble is, these flavors pairings are based on a similar molecule each food has -- but that single molecule is not enough to form a commonality. So the pairings don't work.
Sometimes chemical or molecular mirroring do work as a way to increase flavor, but that only happens when other LARGER synergies are operating as well. This is especially true for food and wine pairing.
I work in sensory and flavor chemistry, and even I think the flavor combos these guys are suggesting are unrelentingly horrible.
Interesting article in this week's issue of Chemical & Engineering News: http://cen.acs.org/articles/90/i25/Mo...
I liked the following comment from a U. Florida professor of horticulture: “That whole flavor-pairing crap is just a gimmick by a chef who is practicing biology without a license.” Heh...