Cook with Nuts, almonds, dry roasted, with salt added
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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, hazelnuts or filberts, raw
20 shared
Nuts, hazelnuts or filberts
20 shared
Nuts, almond butter, plain, without salt added
20 shared
Nuts, acorn flour, full fat
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
Source & License
Source
USDA FoodData Central
License
Public Domain
Imported
4/16/2026, 4:34:39 AM
Verification
Multi-layer verified