European Anchovy is a fish with 27 known flavor compounds. European Anchovy appears in 1 recipes, most commonly in Italian cuisine. European Anchovy 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), European Anchovy's inventory contains 4. Most of the other 23 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 European Anchovy's 27 known compounds break down by aroma category. Percentages are of compounds with a known label.
No chemistry specific to european anchovy 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 european anchovy — 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 european anchovy. 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.
European Anchovy 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 European Anchovy side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
This study investigated the proximate composition, amino acid, and fatty acid profiles of anchovy (<i>Engraulis encrasicolus</i>) collected from the Southeastern Black Sea on both... Read abstract →
The occurrence of histamine, or scombroid food poisoning, can be attributed to the ingestion of elevated levels of histamine in fish, resulting in physiological disturbances in hum... Read abstract →
Phthalates or phthalate esters (PAEs) have become a serious concern due to their toxicity and risks of migration from contact materials to food matrices and the environment. The ai... Read abstract →
Fish (<i>Engraulis encrasicolus</i>) oil was successfully microencapsulated using sage essential oils prepared in three different concentrations as 1% (S1), 2% (S2) and 3% (S3). Th... Read abstract →
The goal of the study was the discrimination of β-cyclodextrin (β-CD)/hazelnut (<i>Corylus avellana</i> L.) oil/antioxidant ternary complexes through Fourier-transform infrared spe... Read abstract →
