Cook with Crustaceans, crab, blue, cooked, moist heat
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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
woody×7
popcorn×7
meaty×6
nutty×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, shrimp, cooked
20 shared
Crustaceans, crab, dungeness, raw
20 shared
Crustaceans, shrimp, mixed species, cooked, breaded and fried
20 shared
Crustaceans, crab, blue, boiled or steamed
20 shared
Crustaceans, crab, dungeness, raw
20 shared
Crustaceans, shrimp, mixed species, canned
20 shared
Crustaceans, shrimp, mixed species, breaded and fried
Source & License
Source
USDA FoodData Central
License
Public Domain
Imported
4/21/2026, 8:35:05 PM
Verification
Multi-layer verified