Cook with Nuts, chestnuts, chinese, dried
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Aroma profile
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
0×56
1×22
2×15
minty×4
3×3
mint×3
fresh×3
sweet×3
Flavor compounds
60 compounds identified — FoodAtlas / FooDB verified
(2e)-octenoyl-coa(24e)-3α,7α,12α-trihydroxy-5β-cholest-24-enoyl-coa(22α)-hydroxy-sitosterol(24r,25r)-3α,7α,12α,24-tetrahydroxy-5β-cholestanoyl coa(22α)-hydroxy-campest-4-en-3-one(9z)-12-oxo-dodec-9-enoate(+)-neomenthol(-)-vestitol(4s)-4-hydroxy-2,3,4,5-tetrahydro-(2s)-dipicolinate(5z)-(15s)-11-α-hydroxy-9,15-dioxoprosta-13-enoate(-)-maackiain(3z)-phytochromobilin
Molecular pairings
Pairs well with — computed from shared flavor compounds
Nuts, mixed nuts, oil roasted, with peanuts, with salt added
20 shared
Nuts, macadamia (bushnuts, queensland), oil roasted
20 shared
Nuts, acorn flour, full fat
20 shared
Nuts, almonds, dry roasted, with salt added
20 shared
Nuts, almond paste
20 shared
Nuts, pecans, dry roasted, with salt added
20 shared
Nuts, almond butter, plain, without salt added
Source & License
Source
USDA FoodData Central
License
proprietary
Verification
Multi-layer verified