Swordfish is a fish with 34 known flavor compounds. Swordfish appears in 71 recipes, most commonly in turkish cuisine. Swordfish has no compounds unique to it in our source data — its profile is made up entirely of volatiles common across many foods, so we don't report a signature molecule or a top pairing for it.
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), Swordfish's inventory contains 5. Most of the other 29 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 Swordfish's 34 known compounds break down by aroma category. Percentages are of compounds with a known label.
Thin profile. Only 1 of 34 compounds here are specific to swordfish; the rest are carried by most foods. Results are weakly supported.
Ordered by measured impact in swordfish — 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.
Limited data for this ingredient
Our sources don't yet contain a dedicated aroma analysis for swordfish. Its profile is built entirely from volatiles that are common across many foods, with none specific to it — so the ranking below reflects that shared background, not a distinct molecular match. Treat it as a placeholder until we have GC‑MS coverage for this ingredient.
Swordfish 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 Swordfish 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 investigated the quality stability of a ready-to-eat swordfish-based gourmet product, "swordfish caponata," during refrigerated storage (2-3 °C) for 15 days, with the go... Read abstract →
The traceability of fish species and their resulting food products is essential to maintain the global supply of these goods, allowing us to distinguish and reconstruct the origin... Read abstract →
This study aimed to investigate near-infrared spectroscopy (NIRS) in combination with classification methods for the discrimination of fresh and once- or twice-freeze-thawed fish.... Read abstract →
A measurement and speciation procedure for the determination of total mercury (Hg<sub>TOT</sub>), inorganic mercury (Hg<sub>IN</sub>), and methylmercury (CH<sub>3</sub>Hg) was deve... Read abstract →
BACKGROUND: Fish products can be contaminated with mineral oil hydrocarbons (MOH), mainly as a result of environmental contamination (wild fish) or contaminated feeds (farmed fish)... Read abstract →