Catfish is a fish with 51 known flavor compounds. The most distinctive molecule is 2,4-heptadienal. It pairs most strongly with olive, sharing 47 flavor compounds. Catfish appears in 319 recipes.
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), Catfish's inventory contains 12. Most of the other 39 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 Catfish's 51 known compounds break down by aroma category. Percentages are of compounds with a known label.
4 of 51 are distinctive to catfish — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in catfish — 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.
Catfish 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 Catfish side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
The effects of ultrasonic-assisted rinsing (UAR) processes on the gel properties and odor profiles of Channel Catfish surimi were investigated, with traditional single water rinsin... Read abstract →
This study investigated the protective effects of glycyrrhetinic acid (GA) supplementation on metabolic disturbances induced by a high-fat diet (HFD) in juvenile channel catfish (I... Read abstract →
Aquaponic systems are among the sustainable approaches for combining fish farming and plant cultivation and have been proposed as potentially economically viable food production te... Read abstract →
This study explored the effects of water flow on the muscle quality, nutrient composition, and volatile compounds in <i>Cyprinus carpio</i>. Fish were exposed to three treatments:... Read abstract →
Flavor, as one of the primary factors that attracts consumers, has always been a crucial indicator for evaluating the quality of food. From processing to final consumption, the con... Read abstract →