Common Dab is a fish with 34 known flavor compounds. Common Dab has no compounds unique to it in our source data — its profile is made up entirely of volatiles common across many foods, so we don't report a signature molecule or a top pairing for it.
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), Common Dab's inventory contains 4. Most of the other 30 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 Common Dab's 34 known compounds break down by aroma category. Percentages are of compounds with a known label.
No chemistry specific to common dab has been recorded. Every compound below appears in more than 10% of the foods in the graph — these are the vitamins, amino acids and common fatty acids nearly everything carries, not this ingredient’s aroma profile. Treat pairings involving it as unsupported until it is characterised.
Ordered by measured impact in common dab — 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.
Limited data for this ingredient
Our sources don't yet contain a dedicated aroma analysis for common dab. Its profile is built entirely from volatiles that are common across many foods, with none specific to it — so the ranking below reflects that shared background, not a distinct molecular match. Treat it as a placeholder until we have GC‑MS coverage for this ingredient.
Common Dab 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 Common Dab side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
To assess the modulation of Wickerhamomyces (W.) anomalus on aroma compounds, non-volatile metabolites, and their potential correlation in Sichuan-style sausage, in this study, an... Read abstract →
This study screened multiple fish species and marine common whelk to evaluate their potential as bioindicators of local pollution by polycyclic aromatic hydrocarbons (PAHs) in the... Read abstract →
In the Bay of Luebeck, two out of several munition dumping areas in the German Baltic Sea are located, where approximately 65,000 t of munitions were dumped in the post-World War I... Read abstract →
Funding Information: Open access funding provided by FCT|FCCN (b-on). This project has received funding from the European Union’s Horizon 2020 research and innovation program under... Read abstract →
Publisher Copyright: © 2023, The Author(s).This work investigated a green approach to obtain and stabilize Lavandula stoechas L. volatile organic compounds with sensory aroma char... Read abstract →