Scallop is a seafood with 73 known flavor compounds. The most distinctive molecule is geranylacetone. It pairs most strongly with truffle, sharing 11 flavor compounds. Scallop appears in 285 recipes, most commonly in chinese 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), Scallop's inventory contains 19. Most of the other 54 compounds are below detection threshold.
+ 7 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 Scallop's 73 known compounds break down by aroma category. Percentages are of compounds with a known label.
20 of 73 are distinctive to scallop — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in scallop — 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.
Scallop 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 Scallop side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
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In this study, the systematic investigation focused on how varying power levels of ultrasonic (US) pretreatment, when integrated with electrohydrodynamic (EHD) drying, influence th... Read abstract →
This study investigated the effects of sous vide (SV) cooking at different temperatures (50, 60, and 70 °C) and for a time duration of 10, 30, 60, 120, and 240 min on the quality o... Read abstract →
This study investigated the impact of electron beam irradiation (EBI) on the flavor attributes of scallop adductor muscle during refrigerated storage. Four-dimensional data-indepen... Read abstract →
To investigate the effects of different drying methods on the flavor of scallops, headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) combined with gas chromatograph... Read abstract →