Fish is a fish with 158 known flavor compounds. The most distinctive molecule is 2-bromophenol. It pairs most strongly with whiting, sharing 8 flavor compounds. Fish appears in 7,818 recipes, most commonly in indian cuisine.
Diacetyl with buttery scent from Maillard reaction. Skatole for fishy flavour alongside green grassy fatty and cucumber-scented volatiles.
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), Fish's inventory contains 41. Most of the other 117 compounds are below detection threshold.
+ 29 more — showing top 12 by class and 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 Fish's 158 known compounds break down by aroma category. Percentages are of compounds with a known label.
98 of 158 are distinctive to fish — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in fish — 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 median concentration across published studies. Only 27 of Fish's 158 compounds have a measured concentration in the literature — the rest are confirmed present but not yet quantified. Bars are log-scaled.
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.
Fish 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 Fish 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 effects and potential mechanism of soybean dietary fiber (SDF, 0-1.2 %, w/w) on the gel properties and fishy volatile compounds of low-salt silver carp... Read abstract →
Various volatile compounds are responsible for the odor changes in fish during storage. In this study, a coupled headspace solid-phase microextraction (HS-SPME) and gas chromatogra... Read abstract →
In this study, the 3rd sequencing technology was done to investigate microbial succession during mandarin fish fermentation, and dynamic changes in nutrients and volatile compounds... Read abstract →
This study elucidated the synergistic mechanism of lysine-assisted ultrasonic treatment in mediating sea bass myofibrillar proteins (MPs) conformational rearrangement and optimizin... Read abstract →
Distinguishing familiar from novel stimuli is critical in many animals' activities, and procedures based on this ability are among the most exploited in translational research in r... Read abstract →
