Sea Cucumber is a seafood with 21 known flavor compounds. The most distinctive molecule is 1-octanal. It pairs most strongly with abalone, sharing 5 flavor compounds. Sea Cucumber appears in 3 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), Sea Cucumber's inventory contains 13. Most of the other 8 compounds are below detection threshold.
+ 1 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 Sea Cucumber's 21 known compounds break down by aroma category. Percentages are of compounds with a known label.
9 of 21 are distinctive to sea cucumber — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in sea cucumber — 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.
Sea Cucumber 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 Sea Cucumber side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
<h4>Introduction</h4>Chronic inflammation is a key contributor to diabetes pathogenesis. Marine-derived bioactive compounds offer a promising source of therapeutic agents. This stu... Read abstract →
Sea cucumber polysaccharide is a kind of heteropolysaccharide rich in sulfate groups, which has complex structures and various biological activities. Its biological activity is clo... Read abstract →
Marine-derived functional ingredients are gaining attention for their therapeutic potential in skin health and inflammation. The wound healing and anti-inflammatory properties of <... Read abstract →
Dietary docosahexaenoic acid (DHA) is essential for optimal growth and health in various aquatic animals; however, its effects on the sea cucumber Apostichopus japonicus remain unc... Read abstract →
The freshness in A. japonicus after thymol treatment was tested. The results showed that sensory scores in thymol group significantly increased 14.83 and 21.67 compared to the Froz... Read abstract →
