Squid is a seafood with 66 known flavor compounds. The most distinctive molecule is 2-methyl butyric acid (a cheesy, rancid, butter note). It pairs most strongly with shrimp, sharing 52 flavor compounds. Squid appears in 247 recipes, most commonly in thai 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), Squid's inventory contains 17. Most of the other 49 compounds are below detection threshold.
+ 5 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 Squid's 66 known compounds break down by aroma category. Percentages are of compounds with a known label.
19 of 66 are distinctive to squid — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in squid — 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.
Squid 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 Squid side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
This study established a biological fermentation process using <i>Saccharomyces cerevisiae</i> and <i>Lactobacillus plantarum</i> to deodorize squid cartilage homogenate. The optim... Read abstract →
This study compared and analyzed the similarities and differences in odor and taste between Japanese flying squid and Equatorial, Indian Ocean, and Peruvian squid. Headspace gas ch... Read abstract →
Comprehensive lipid and volatile compound analyses were performed with squids collected from four varied geographical locations to discriminate the regional characteristics. A tota... Read abstract →
The production of the aquaculture industry has increased to be equal to that of the world fisheries in recent years. However, aquaculture production faces threats such as infectiou... Read abstract →
Squid (Loligo sp.) is one of the marine fishery commodities that abundant in resources and valuable economically in Indonesia. To increase the economic value of food, processing ac... Read abstract →