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Salmon
Meat, fish & cheese· seafood
What it is
Salmon is an anadromous fish in the family Salmonidae, born in fresh water, living mostly at sea, and returning to fresh water to spawn.
What it tastes like
On the nose: orange-rose. Among its measured molecules: 2,4-heptadienal, 1-penten-3-ol, caprylaldehyde, benzaldehyde, nonanal.
What goes with it
- Green teaboth carry caprylaldehyde, fruitycite
- Baked salmonboth carry caprylaldehyde, fruitycite
- Walnutboth carry caprylaldehyde, fruitycite
Salt and acid
Salt
Salt not measured yet.
Acid
Acid not measured yet.
Unusual pairings
Pairs the library can cite that almost nobody makes.
- Salmon + Green tea
both carry caprylaldehyde, fruity (63 of 338 carry it)
- Salmon + Baked salmon
both carry caprylaldehyde, fruity (63 of 338 carry it)
- Salmon + Walnut
both carry caprylaldehyde, fruity (63 of 338 carry it)
Every one of its 6 compounds carries a paper the library can cite.
benzaldehydearomaaldehydereads as burning aromatic taste (PubChem)Measured in 54 of 338 ingredients.cite
high content in fresh raw salmon, significantly reduced during spoilage — Xuan et al. 2022, Molecules (Section 2.3, results prose on hierarchical clustering of significantly-changed VOCs)caprylaldehydearomaaldehydereads as strong, fruity odor (PubChem)Measured in 37 of 338 ingredients.cite
high content in fresh raw salmon, significantly reduced during spoilage — Xuan et al. 2022, Molecules (Section 2.3, results prose on hierarchical clustering of significantly-changed VOCs)hexanalaromaaldehydereads as sharp, aldehyde odor (PubChem)Measured in 85 of 338 ingredients.cite
high content in fresh raw salmon, significantly reduced during spoilage — Xuan et al. 2022, Molecules (Section 2.3, results prose on hierarchical clustering of significantly-changed VOCs)1-penten-3-olaromaalcoholMeasured in 11 of 338 ingredients.cite
high content in fresh raw salmon, significantly reduced during spoilage — Xuan et al. 2022, Molecules (Section 2.3, results prose on hierarchical clustering of significantly-changed VOCs)nonanalaromaaldehydereads as orange-rose odor (PubChem)Measured in 59 of 338 ingredients.cite
one of 18 compounds found at high content in fresh (Day-0) raw salmon by HS-SPME-GC-MS, with content significantly reduced as storage time and spoilage progressed at both 4 °C and 25 °C — Xuan et al. 2022, Molecules (Section 2.3, results prose on hierarchical clustering of significantly-changed VOCs)2,4-heptadienalaromaaldehydeMeasured in 10 of 338 ingredients.cite
high content in fresh raw salmon, significantly reduced during spoilage — Xuan et al. 2022, Molecules (Section 2.3, results prose on hierarchical clustering of significantly-changed VOCs)
Sources
- Xuan et al. 2022, Molecules