Macadamia Nut is a nut with 229 known flavor compounds. The most distinctive molecule is 2-phenyl-2-butenal. It pairs most strongly with walnut, sharing 221 flavor compounds. Macadamia Nut appears in 259 recipes, most commonly in indonesian 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), Macadamia Nut's inventory contains 41. Most of the other 188 compounds are below detection threshold.
+ 29 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 Macadamia Nut's 229 known compounds break down by aroma category. Percentages are of compounds with a known label.
12 of 229 are distinctive to macadamia nut — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in macadamia 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.
Macadamia 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 Macadamia Nut 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 aimed to evaluate the effect of roasting temperature on the flavor characteristics of shelled macadamia kernels (SMKs) employing quantitative descriptive sensory analysi... Read abstract →
This study examined the effect of biochar by macadamia nut shell waste on the mechanical behaviour of ramie fibre reinforced epoxy composite. Controlled pyrolysis was used to prepa... Read abstract →
This study utilized LF-NMR, SEM, and GC × GC-TOFMS to analyze the distribution of water molecules, microstructure, and volatile compounds during drying process of areca nuts. A dry... Read abstract →
Lignans, a group of polyphenols, have been identified in eight cold pressed oils from fruits, nuts, and seeds, retrieved from the Brazilian market. The oils under investigation wer... Read abstract →
In order to study the effect of storage conditions on the volatile profile of macadamia nuts, both temperature and the presence of oxygen were controlled. Nuts-in-shell of variety... Read abstract →