Red Algae is a seafood with 187 known flavor compounds. Red Algae 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), Red Algae's inventory contains 36. Most of the other 151 compounds are below detection threshold.
+ 24 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 Red Algae's 187 known compounds break down by aroma category. Percentages are of compounds with a known label.
No chemistry specific to red algae 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 red algae — 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 red algae. 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.
Red Algae 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 Red Algae side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
Geographical relocation can alter flavor quality in marine crops. Here, the same cultivar of <i>Pyropia haitanensis</i> ("ZHEDONG 1") was cultivated at six sites spanning northern... Read abstract →
Biogenic volatile organic compounds (BVOCs) are produced by marine organisms but remain largely understudied in seagrasses. To address this gap, this study investigates BVOC profil... Read abstract →
The exploitation of underutilised resources is critical for achieving a sustainable society, and non-edible seaweeds are promising candidates. This study focused on the red alga <i... Read abstract →
GC-MS oxylipin profiling of brown and red algal thalli was performed. Brown algae (<i>Fucus distichus</i> and <i>Alaria esculenta</i>) were collected from the Barents Sea coastline... Read abstract →
<i>Cyanidioschyzon merolae</i>, an extremophilic unicellular red alga thriving in acidic hot springs at temperatures of 40-56 °C and pH 0.5-4.0, faces extreme oxidative stress cond... Read abstract →