Haddock is a fish with 42 known flavor compounds. Haddock appears in 1,264 recipes, most commonly in indian cuisine. Haddock 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), Haddock's inventory contains 4. Most of the other 38 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 Haddock's 42 known compounds break down by aroma category. Percentages are of compounds with a known label.
No chemistry specific to haddock 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 haddock — 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 haddock. 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.
Haddock 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 Haddock side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
The global population faces increasing demands for sustainable initiatives due to industrialized agriculture. To meet the demand for protein-rich foods, innovative practices must b... Read abstract →
Lamins are critical in maintaining nuclear homeostasis, chromosome positioning, and modulating mechanotransduction. Recent studies indicated the involvement of lamin A in mitochond... Read abstract →
Pacific herring (<i>Clupea pallasii</i>), a cornerstone of marine food webs, generally spawn on marine macroalgae in shallow nearshore areas that are disproportionately at risk fro... Read abstract →
Allantoin is a good source of ammonium for many organisms, and in Escherichia coli it is utilized under anaerobic conditions. We provide evidence that allantoinase (AllB) is allost... Read abstract →
A multitude of recent studies have documented the detrimental effects of crude oil exposure on early life stages of fish, including larvae and embryos. While polycyclic aromatic hy... Read abstract →