Cook with Crustaceans, shrimp, mixed species, breaded and fried
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Aroma profile
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
0×26
1×11
2×8
odor_active×7
meaty×6
nutty×6
woody×6
earthy×6
Flavor compounds
41 compounds identified — FoodAtlas / FooDB verified
1-o-hexadecyl-2-o-dihomogammalinolenoylglycero-3-phosphocholine2,3-dimethyl-5-propylpyrazine(3s,3's,all-e)-zeaxanthin3-(methylthio)-1-propanol13-demethylspirolide carsenobetaine4-methyl-2-phenyl-2-pentenal4-methylphenol2-methyl-4-propyloxazole(3s,3's)-astaxanthin4-methyl-2-propyloxazole2-o-(5,8,11,14,17-eicosapentaenoyl)-1-o-hexadecylglycero-3-phosphocholine
Molecular pairings
Pairs well with — computed from shared flavor compounds
Crustaceans, crab, red, steamed
20 shared
Crustaceans, crab, blue, canned
20 shared
Crustaceans, crab, blue, raw
20 shared
Crustaceans, crab, queen, cooked, moist heat
20 shared
Crustaceans, crayfish, mixed species, wild, cooked, moist heat
20 shared
Crustaceans, crayfish, mixed species, wild, raw
20 shared
Crustaceans, shrimp, mixed species, canned
Source & License
Source
CNF (Canada)
License
Open Government (Crown)
Imported
5/13/2026, 6:00:48 AM
Verification
Multi-layer verified