No, not in a useful sense. There are many, many ingredients and flavors, and while there are trends about what works, they aren't *rules*: there are so many exceptions that you can't actually use the trends to predict whether a given pairing is a good idea, especially since people's tastes and cuisines vary wildly.

With experience, you'll likely develop intuition, and an ability to imagine a pairing and guess whether you'll like it. The best way to learn is simply to cook and eat a variety of food, so you're exposed to enough different things to learn. 

That said, before you develop that intuition, or if you're looking for inspiration, there are a lot of resources that can help you out. http://cooking.stackexchange.com/questions/67451/how-can-i-find-flavors-that-pair-well-with-a-given-ingredient has some pointers, and just searching for recipes is always good.

The closest to "rules" that you'll find there are:

 * *Sometimes* good pairings correspond to similar flavors or contrasting flavors in terms of flavor compounds (but whether you want similar or contrasting depends on cuisine and personal taste, and there are so many details and exceptions that it's difficult to use this for anything more than coming up with interesting ideas)
 * For very basic flavors, people just tend to like more of them. Sweet and sour is probably good, sweet and salty and spicy and tangy is probably good, purely sweet is... maybe good, but less interesting.
 * Things tend to cluster - if A goes with B and B goes with C, A is more likely to go with C.

There are perhaps more things in this vein out there, but the overarching theme here is that they're simply general trends. If you want to create a recipe, with specific ingredients and flavors, you can perhaps use these things to get some inspiration about where to look. But if you rely purely on rules like these, and generate a bunch of ideas, you'll get a ton of things that don't taste so great, and you'll miss a bunch of things that do taste great.