Shrimp is a seafood with 164 known flavor compounds. The most distinctive molecule is 3-methyl-1-butanal. It pairs most strongly with garlic, sharing 80 flavor compounds. Shrimp appears in 7,552 recipes, most commonly in indian 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), Shrimp's inventory contains 39. Most of the other 125 compounds are below detection threshold.
+ 27 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 Shrimp's 164 known compounds break down by aroma category. Percentages are of compounds with a known label.
71 of 164 are distinctive to shrimp — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in shrimp — 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 median concentration across published studies. Only 4 of Shrimp's 164 compounds have a measured concentration in the literature — the rest are confirmed present but not yet quantified. Bars are log-scaled.
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.
Shrimp 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 Shrimp side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
Microbial spoilage is a major contributor to seafood quality deterioration, posing major challenges to freshness preservation. In this study, we investigated how atmospheric cold p... Read abstract →
The purpose of the study was to illustrate the roles of three primary indexes, namely sunlight, ventilation and stirring, in the 'bask in sunlight and dewed at night' technique on... Read abstract →
Allergy to shellfishes, including mollusks and crustaceans, is a growing health concern worldwide. Crustacean shellfish is one of the "Big Eight" allergens designated by the U.S. F... Read abstract →
For the last 3 decades the shrimp industries has been plagued by many destructive diseases, which have resulted in severe production and economic losses to many aquaculture countri... Read abstract →
Aroma is critical to the commercial acceptance of the hot-air-dried shrimp. The purpose of this study was to investigate the effect of phospholipid species with different fatty aci... Read abstract →
