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Ingredient
Pine nuts are the edible seeds of pines (family Pinaceae, genus Pinus). About 20 species of pine produce seeds large enough to be worth harvesting; in other pines the seeds are also edible, but are too small to be of great value as a human food.
Pine nuts are the edible seeds of pines (family Pinaceae, genus Pinus). About 20 species of pine produce seeds large enough to be worth harvesting; in other pines the seeds are also edible, but are too small to be of great value as a human food.
Derived from this ingredient’s flavor compounds
Derived from this ingredient's compounds · measured taste classes
60 compounds identified — cross-referenced scientific databases
Highlighted compounds are flavor-active · "~pred" marks predicted edges · click to view molecular profile
Ranked across every axis at once: shared flavor chemistry, real-recipe co-use, novel-discovery, and nutrient synergy. Pairs agreeing on two or more axes lead.
Pairing strength is model-derived from our data axes, not a measured taste test.
Pairs well with — ingredients that share aroma compounds
Based on shared flavor compounds · click to explore
The Geist can be wrong. Some flavor, taste, and pairing values are model-predicted, not lab-measured.
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“At 50 muM concentration, Korean pine nut FFA produced the greatest amount of CCK-8 release (493 pg/ml) relative to the other fatty acids and control (46 pg/ml).”
Korean pine nut free fatty acids (FFA) → increased → cholecystokinin (CCK-8) secretion
“Over a period of 4 hours the total amount of plasma CCK-8 was 60% higher after pine nut FFA and 22% higher after pine nut TG than after placebo”
Korean pine nut triglycerides (TG) → increased → total amount of plasma CCK-8
“GLP-1 was higher 60 min after pine nut FFA compared to placebo (p < 0.01).”
Korean pine nut free fatty acids (FFA) → increased → glucagon-like peptide-1 (GLP-1) secretion
“Furthermore, soft independent modeling of class analogy was able to classify the samples between the three groups.”
NMR spectroscopy → classifies → pine nut samples
“MUFA- and polyunsaturated fatty acid (PUFA)-rich nuts were peanuts and pecans, whereas Brazil nuts, pine nuts, and walnuts had the highest PUFA content (> 50 %); the high unsaturated/saturated fatty acid ratio ranged from 4.5 to 11.8.”
Brazil nuts, pine nuts, and walnuts → have the highest → polyunsaturated fatty acid (PUFA) content