Alaska Pollock is a fish with 34 known flavor compounds. The most distinctive molecule is 2,4-heptadienal. It pairs most strongly with painted comber, sharing 31 flavor compounds.
Compounds ranked by rarity — the higher the score, the more distinctive to this ingredient.
Of the ~226 molecules that drive perceived food aroma (Dunkel et al. 2014), Alaska Pollock's inventory contains 6. Most of the other 28 compounds are below detection threshold.
Generalist = appears in >25% of foods (Maillard / fermentation products). Individualist = appears in <5% of foods (carries signature notes). Threshold values are in clean water — the actual perception threshold in a food matrix can differ substantially.
How Alaska Pollock's 34 known compounds break down by aroma category. Percentages are of compounds with a known label.
Thin profile. Only 2 of 34 compounds here are specific to alaska pollock; the rest are carried by most foods. Results are weakly supported.
Ordered by measured impact in alaska pollock — concentration against odour threshold where both are published, then by how distinctive the molecule is across the graph. Molecules measured here but not established as odorants sit below those that are.
Ranked by how often cooks actually use them together, across 453,403 recipes — the familiar answer first. Each pairing still carries its molecular score and shared-compound count; only the ORDER differs. Counts cover every characterised molecule the two ingredients have in common, not only the aroma-active ones, so they can exceed an ingredient’s aroma-compound count. For the chemistry-first view — where the surprising pairings live — see the molecular network below, the side-by-side comparison, or the Pairing Tool.
Alaska Pollock and its 10 closest compound-sharing relatives. Spoke thickness = shared compounds; circle size = that ingredient's own compound count. Drag to rearrange, scroll to zoom, click to open.
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
To overcome flavor (especially bitterness) and stability deficiencies in Alaska pollock frame hydrolysates, this study employed maltodextrin (MD) and sodium D-gluconate (DGS) as mo... Read abstract →
Flavor compounds are key determinants of food sensory quality, originating from natural sources, processing, or artificial additives. Although physical and chemical methods can eff... Read abstract →
Halogenated natural products (HNPs) are a diverse group of organohalogen compounds, predominantly found in the marine environment. Selected HNPs show structural similarity to persi... Read abstract →
Cold plasma (CP) was used as an innovative nonthermal approach for the decontamination of a functional supplement powder containing fish oil, hydrolyzed fish protein, and shrimp li... Read abstract →
In order to study the effects and mechanism of Monascus on the quality of hairtail surimi, high-throughput sequencing technology, headspace solid-phase microextraction-gas chromato... Read abstract →