Filbert is a nut with 92 known flavor compounds. The most distinctive molecule is 2,3-diethyl-5-methylpyrazine. It pairs most strongly with brazil nut, sharing 16 flavor compounds. Filbert appears in 243 recipes, most commonly in world 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), Filbert's inventory contains 28. Most of the other 64 compounds are below detection threshold.
+ 16 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 Filbert's 92 known compounds break down by aroma category. Percentages are of compounds with a known label.
58 of 92 are distinctive to filbert — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in filbert — 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.
Filbert 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 Filbert side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
The EFSA Panel on Food Additives and Flavourings (FAF) was requested to evaluate the genotoxic potential of five flavouring substances from subgroup 3.3 of FGE.19, in the Flavourin... Read abstract →
This book provides readers with a good overview of the status and exciting developments in the identification of health-promoting properties and potential applications of nutraceut... Read abstract →
Aroma is one of the main attributes that consumers consider when appreciating and selecting a coffee; hence it is considered an important quality trait. However, the most common me... Read abstract →
Indiscriminate use of antibiotics can result in antibiotic residues in animal products; thus, plant compounds may be better alternative sources for mitigating methane (CH<sub>4</su... Read abstract →
Citrus tea is an emerging tea drink produced from tea and the pericarp of citrus, which consumers have increasingly favored due to its potential health effects and unique flavor. T... Read abstract →
