Fish Oil is a fish with 59 known flavor compounds. The most distinctive molecule is 5,8,11,14,17-eicosapentaenoic acid. It pairs most strongly with tobacco, sharing 9 flavor compounds. Fish Oil appears in 11 recipes, most commonly in indian 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), Fish Oil's inventory contains 11. Most of the other 48 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 Fish Oil's 59 known compounds break down by aroma category. Percentages are of compounds with a known label.
14 of 59 are distinctive to fish oil — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in fish oil — 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 1 of Fish Oil's 59 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 Oil 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 Oil 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 comprehensively evaluated the lipid profiles and flavors of fish oils from various grass carp tissues (brain, muscle, skin, viscera, and bone). A total of 103 volatile o... Read abstract →
Skipjack tuna oil that is rich in polyunsaturated fatty acids, is prone to developing fishy odors under high-temperature or oxidative conditions. This study investigated the effect... Read abstract →
This study explores enzymatic interesterification of grass carp visceral fish oil and coconut oil, examining its impacts on lipidomic and flavoromic profiles via UHPLC-Q-TOF/MS and... Read abstract →
Supplementation of omega-3 fatty acids is considered a valuable strategy to supply the low intake of these fatty acids. Thus, the safety of the supplements is an important mileston... Read abstract →
Consumption of omega-3 polyunsaturated fatty acids (ω-3 PUFAs) eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) provides multifaceted health benefits. Recent studies sugg... Read abstract →