Walleye is a fish with 27 known flavor compounds. The most distinctive molecule is thiophenol. It pairs most strongly with canola oil, sharing 16 flavor compounds. Walleye appears in 14 recipes.
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), Walleye's inventory contains 4. Most of the other 23 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 Walleye's 27 known compounds break down by aroma category. Percentages are of compounds with a known label.
3 of 27 are distinctive to walleye — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in walleye — 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.
Walleye 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 Walleye side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
As the global elderly population is rising, concerns about cognitive decline and memory loss are becoming urgent. This study evaluated the potential of sea cucumber hydrolysates (S... Read abstract →
Throughout the 19th and early 20th centuries, copper mining was a predominant industry in Michigan's Upper Peninsula, resulting in substantial environmental issues due to the gener... Read abstract →
This study investigated the flavor differences among three individual parts (abdomen, back, and tail) of Jingpo Lake grass carp (JPGC) and commercial grass carp (CGC). The growing... Read abstract →
Nearly all the mercury (Hg) in whole muscle from whitefish (Coregonus clupeaformis) and walleye (Sander vitreus) was present as methyl mercury (MeHg). The Hg content in whole muscl... Read abstract →
SEAFOOD SAFETY: A MATTER OF ANY CONCERN ? Determination of Carbon Monoxide in Tuna by Gas Chromatography with Micro-Thermal Conductivity Detector. The suitability of a portable ga... Read abstract →