Almond is a nut with 283 known flavor compounds. The most distinctive molecule is (-)-beta-pinene. It pairs most strongly with rose, sharing 24 flavor compounds. Almond appears in 21,951 recipes, most commonly in indian cuisine.
Benzaldehyde gives marzipan-like aroma. Roasting enhances nutty pyrazines. Creamy buttery dairy undertones.
Compounds ranked by rarity — the higher the score, the more distinctive to this ingredient.
Of the ~226 molecules that drive perceived food aroma (Dunkel et al. 2014), Almond's inventory contains 48. Most of the other 235 compounds are below detection threshold.
+ 36 more — showing top 12 by class and threshold.
Generalist = appears in >25% of foods (Maillard / fermentation products). Individualist = appears in <5% of foods (carries signature notes). Threshold values are in clean water — the actual perception threshold in a food matrix can differ substantially.
How Almond's 283 known compounds break down by aroma category. Percentages are of compounds with a known label.
44 of 283 are distinctive to almond — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in almond — concentration against odour threshold where both are published, then by how distinctive the molecule is across the graph. Molecules measured here but not established as odorants sit below those that are.
Ranked by median concentration across published studies. Only 2 of Almond's 283 compounds have a measured concentration in the literature — the rest are confirmed present but not yet quantified. Bars are log-scaled.
Ranked by how often cooks actually use them together, across 453,403 recipes — the familiar answer first. Each pairing still carries its molecular score and shared-compound count; only the ORDER differs. Counts cover every characterised molecule the two ingredients have in common, not only the aroma-active ones, so they can exceed an ingredient’s aroma-compound count. For the chemistry-first view — where the surprising pairings live — see the molecular network below, the side-by-side comparison, or the Pairing Tool.
Almond and its 10 closest compound-sharing relatives. Spoke thickness = shared compounds; circle size = that ingredient's own compound count. Drag to rearrange, scroll to zoom, click to open.
Compare Almond side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
This study systematically evaluated the effects of four drying methods (sun-drying (SD), vacuum drying (VD), hot-air drying (HAD), and vacuum freeze-drying (VFD)) on the quality at... Read abstract →
Dongxiang tribute sheep meat is valued for its unique flavor, owing to the distinctive geographical environment and breed characteristics. This study systematically compared the me... Read abstract →
To elucidate flavor formation in puffed foxtail millet, volatile profiles of five cultivars (Shenmuhongjiugu, Zhangzagu 13, Huangjinmiao, Yugu 18, Zhonggu 2) were analyzed. Concurr... Read abstract →
Soybean protein isolate (SPI) conjugation with bitter almond gum (BAG) under various heating methods can have distinct effects on protein properties and functions in the emulsions... Read abstract →
This study investigated the sensory characteristics of black tea milk teas (BTMTS) and explored their key aroma qualities. Through sensory evaluation, the mouthfeel, taste, and aro... Read abstract →
