Spanish Mackerel is a fish with 30 known flavor compounds. The most distinctive molecule is pentadecane. It pairs most strongly with allium, sharing 28 flavor compounds. Spanish Mackerel appears in 46 recipes, most commonly in Indonesian 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), Spanish Mackerel's inventory contains 5. Most of the other 25 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 Spanish Mackerel's 30 known compounds break down by aroma category. Percentages are of compounds with a known label.
Thin profile. Only 1 of 30 compounds here are specific to spanish mackerel; the rest are carried by most foods. Results are weakly supported.
Ordered by measured impact in spanish mackerel — 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.
Spanish Mackerel 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 Spanish Mackerel side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
To meet the demand of consumers for high-quality dry-cured fish. This study investigates the relationship between microbial diversity and the changes in physicochemical properties... Read abstract →
This study aimed to develop and characterize an aromatic and antioxidant film based on myofibrillar proteins from the cutting by-product of Scomberomorus brasiliensis filleting on... Read abstract →
This research primarily examines the effects of three thermal processes-air frying, water steaming, and oil frying-on the volatile and non-volatile flavor compounds of salted Spani... Read abstract →
Spanish mackerel is an important economic fish species in China, but corruption undermines its overall economic value. Fermentation serves as a crucial technique for preserving per... Read abstract →
Cured Spanish mackerel has a promising market owing to its nutritious nature as well as ease of transportation and preservation. However, the nutritional and flavor formation mecha... Read abstract →