Is there an online scientific reference for which kinds of ingredients work together and which don't?

I know that for any given ingredient it will have various combinations of fats and acids and flavor compounds and such, and that chemically speaking there are often hard rules about what you can and cannot mix together. But I'm not knowledgeable enough to understand how this works and why.

I'm wondering if there's an online resource out there that explains this stuff on a basic level. To be clear, I'm NOT expecting to find a list of every possible combination of every possible ingredient in the world. Rather something more general like "don't mix anything that contains ABCXYZ compounds with an acid because it will turn sour" or whatever.

As a recent example, I'm tasked with constructing a sandwich that has to meet a weird set of requirements and I'm really struggling. My best guess so far is dark rye bread, roast beef, dill pickles, white onions, and red radishes.... but I've never tried combining these before and can't figure out if it will work or not. I can look up what chemicals all these ingredients contain but can't find anything that will tell me what happens if I mix them.

submitted by /u/sneakertech
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