Cook with Mollusks, scallop, mixed species, cooked, breaded and fried
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Aroma profile
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
0×49
1×26
2×24
odor_active×8
sickening×6
green×5
fruity×5
sweet×5
Flavor compounds
60 compounds identified — FoodAtlas / FooDB verified
1-penten-3-ol(3s,3's,5r,5'r,6r)-6,7-didehydro-5,6-dihydro-3,3',5,8'-tetrahydroxy-beta,kappa-caroten-6'-one(s,s)-nt-histidinylalaninedinophysistoxin 23-(methylthio)-1-propanol13-demethylspirolide c2-ethylpyrazineepsilon,epsilon-carotene-3,3'-dionebrevetoxin b4bcrassostrea secocarotenoid(z)-14-methyl-6-pentadecenoic acid1-penten-3-one
Molecular pairings
Pairs well with — computed from shared flavor compounds
Mollusks, oyster, eastern, wild, cooked, dry heat
20 shared
Mollusks, snail, raw
20 shared
Mollusks, mussel, blue, raw
20 shared
Mollusks, oyster, eastern (blue point), wild, breaded and fried
20 shared
Mollusks, cuttlefish, mixed species, cooked, moist heat
20 shared
Mollusks, conch, baked or broiled
20 shared
Mollusks, mussel, blue, cooked, moist heat
Source & License
Source
USDA FoodData Central
License
Public Domain
Imported
4/21/2026, 8:35:05 PM
Verification
Multi-layer verified