Atlantic Mackerel is a fish with 34 known flavor compounds. The most distinctive molecule is e-2-hexanal (a fresh-cut grass, green note). It pairs most strongly with potato, sharing 32 flavor compounds. Atlantic Mackerel appears in 1 recipes, most commonly in Swedish cuisine.
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), Atlantic Mackerel's inventory contains 8. Most of the other 26 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 Atlantic Mackerel's 34 known compounds break down by aroma category. Percentages are of compounds with a known label.
3 of 34 are distinctive to atlantic mackerel — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in atlantic mackerel — 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.
Atlantic Mackerel 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.
Compare Atlantic Mackerel side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
High production volume chemicals (HPVCs) found in the environment and fish may pose health risks through dietary intake. This study measured the levels of 30 HPVCs in the ten most... Read abstract →
This study investigated the effectiveness of basil (<i>Ocimum basilicum</i> L.) extract obtained by hydrodistillation (EO) and lipid extract (LE) obtained via supercritical fluid e... Read abstract →
Freshness is a key indicator of fish quality, making it essential to monitor throughout the food supply chain, particularly during distribution. A rapid, straightforward analytical... Read abstract →
Sous-vide cooking has attracted considerable attention for its capacity to minimise nutritional and qualitative degradation in muscle foods, with research into the intricate change... Read abstract →
Sterlet is a perishable product; therefore, its freshness monitoring and shelf-life evaluation are important. In this study, a series of analytical techniques named physicochemical... Read abstract →
