Sturgeon is a fish with 72 known flavor compounds. The most distinctive molecule is 1-octene-3-one. It pairs most strongly with burbot, sharing 47 flavor compounds. Sturgeon appears in 390 recipes, most commonly in world 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), Sturgeon's inventory contains 17. Most of the other 55 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 Sturgeon's 72 known compounds break down by aroma category. Percentages are of compounds with a known label.
18 of 72 are distinctive to sturgeon — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in sturgeon — 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.
Sturgeon 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 Sturgeon side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
The difficulty to control the flavor quality of sturgeon meat products is a major problem that limits the development of processing industry. The twin-screw extrusion technique was... Read abstract →
This study investigated the changes in quality and volatile flavoring compounds in sturgeon fillets during refrigeration. Potential flavor compounds were identified using orthogona... Read abstract →
Fish is an important part of the diet in both developed and developing countries. It is highly digestible and contains an appropriate combination of essential amino acids such as l... Read abstract →
The present study used a comprehensive analysis combining headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) and ultra-performance liquid ch... Read abstract →
BACKGROUND: The production of Russian sturgeon is expanding rapidly in China but it is necessary to adopt measures to extend the shelf life of sturgeon meat. Previous studies found... Read abstract →