Lean Fish is a fish with 19 known flavor compounds. The most distinctive molecule is fumaric acid. It pairs most strongly with fatty fish, sharing 7 flavor compounds. Lean Fish appears in 8 recipes.
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), Lean Fish's inventory contains 9. Most of the other 10 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 Lean Fish's 19 known compounds break down by aroma category. Percentages are of compounds with a known label.
9 of 19 are distinctive to lean fish — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in lean 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 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.
Lean 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 Lean Fish side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
The aim of this study was to determine the nutritional value (proximate composition, fatty acid profiles, nutritional quality indices (NQI), vitamins, and mineral contents) of deep... Read abstract →
The quality and preservation potential of dry-aged monkfish (DM) in maturation bags and unprocessed fresh monkfish (FM) fillets were evaluated during cold storage (1.5°C ± 0.5°C),... Read abstract →
ABSTRACT Mutton is a popular food with a long history of consumption and high nutritional value for the minorities such as Uyghur people in the Xinjiang Uyghur Autonomous Region, C... Read abstract →
Plant-based fish analogs are in trend for their potential to reduce overfishing and for providing enriched dietary options. Tuna is popular for raw food applications, especially th... Read abstract →
BACKGROUND AND AIMS: Blood lipid fractions serve as objective biomarkers of dietary fat intake. It is unclear which fatty acid pool most accurately reflects the dietary intakes of... Read abstract →
