Brazil Nut is a nut with 234 known flavor compounds. The most distinctive molecule is trans,trans-2,4-nonadienal. It pairs most strongly with filbert, sharing 16 flavor compounds. Brazil Nut appears in 202 recipes, most commonly in madras cuisine.
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), Brazil Nut's inventory contains 38. Most of the other 196 compounds are below detection threshold.
+ 26 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 Brazil Nut's 234 known compounds break down by aroma category. Percentages are of compounds with a known label.
11 of 234 are distinctive to brazil nut — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in brazil nut — 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 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.
Brazil Nut 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 Brazil Nut side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
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Winter beverage formulations made from baru almonds with the addition of sucrose (FS) or allulose (FA) were evaluated in two acceptance sensory sessions (blind test and test with i... Read abstract →
Limited research has been done to understand the digestion of Brazil nut press cake, a byproduct of Brazil nut oil processing that is increasingly used as a food ingredient. This s... Read abstract →
Aging in wooden barrels is a proven technique that enhances the sensory complexity of alcoholic beverages by promoting the extraction of volatile and phenolic compounds. While oak... Read abstract →
The study investigated the impact of reusing wood chips in the maturation of sugarcane spirits on the chemical profile (non-volatile and volatile) of the bevarage. Chips of oak (Qu... Read abstract →
