Aroma profile
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
Flavor compounds
55 compounds identified — FoodAtlas / FooDB verified
Molecular pairings
Pairs well with — computed from shared flavor compounds
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Ingredient
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
55 compounds identified — FoodAtlas / FooDB verified
Pairs well with — computed from shared flavor compounds
Highlighted compounds are flavor-active · click to view molecular profile
Based on shared molecular compounds · click to explore
“Almonds, cashews, hazelnuts, macadamias, and pistachios were high in monounsaturated fatty acids (MUFA; > 55 %).”
almonds, cashews, hazelnuts, macadamias, and pistachios → are high in → monounsaturated fatty acids (MUFA)
“Monounsaturated fatty acids (MUFA) were highest in macadamia nuts (81.3%)”
macadamia nuts → have → highest monounsaturated fatty acids
“Macadamia nut oil was found to be the most stable oil”
macadamia nut oil → is the most stable oil →
“macadamia nut oil had the lowest (4%) level of total PUFA”
macadamia nut oil → has the lowest level of total PUFA → 4%
“Four out of eight 'healthier' oils-namely, almond oil, avocado oil, hazelnut oil and macadamia nut oil-studied were rich sources of monounsaturated fatty acids like olive oil.”
macadamia nut oil → contains → monounsaturated fatty acids