Cook with Salmon, red (sockeye), filets with skin, smoked (Alaska Native)
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Aroma profile
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
0×12
odor_active×4
rancid×3
odorless×3
fatty×3
fruity×2
terpenes×2
oily×2
Flavor compounds
58 compounds identified — FoodAtlas / FooDB verified
protein polypeptide chainomega-3 fatty acidl-glutamineglutaminel-glutamine zwitterionglutamate(2-)glutamate(1-)l-glutamic acidglutamic acidicosapentaenoic acidall-cis-5,8,11,14,17-icosapentaenoic aciddocosahexaenoic acidall-cis-docosa-4,7,10,13,16,19-hexaenoic acidmelatonin
Molecular pairings
Pairs well with — computed from shared flavor compounds
salmon
20 shared
Salmon, sockeye, canned, drained solids, without skin and bones
20 shared
Salmon, sockeye, canned, total can contents
20 shared
Salmon, sockeye, canned, drained solids, without skin and bones
20 shared
Salmon, red (sockeye), filets with skin, smoked (Alaska Native)
20 shared
Salmon, sockeye, canned, total can contents
20 shared
Salmon
Source & License
Source
USDA FoodData Central
License
Public Domain
Imported
4/17/2026, 7:00:50 AM
Verification
Multi-layer verified