Cook with Nuts, filberts or hazelnuts, dry roasted, unblanched
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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, almonds, oil roasted, unblanched
20 shared
Nuts, almonds, oil roasted, without salt added
20 shared
Nuts, almonds, honey roasted, unblanched
20 shared
Nuts, almond butter, plain, with salt added
20 shared
Nuts, walnuts, glazed
20 shared
Nuts, walnuts, dry roasted, with salt added
20 shared
Nuts, pistachio nuts, raw
Source & License
Source
CNF (Canada)
License
Open Government (Crown)
Imported
5/13/2026, 6:00:46 AM
Verification
Multi-layer verified