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Almond

Sweet & rich· nut

Almond

What it is

Almond is the edible seed of Prunus dulcis, a tree native to the Middle East and South Asia.

What it tastes like

On the nose: apple, fatty, orange-rose. Among its measured molecules: 3-methylbut-2-en-1-ol, 2-pentanol, 3-methyl-3-buten-1-ol, heptyl alcohol, 2-methylbutyraldehyde.

What goes with it

266 more go with it. See them all in the full library →

Salt and acid

Salt

0 mgAsian pear10 mgCinnamon100 mgFennel seed1,000 mgOlive10,000 mgFish sauce

Sodium 234 mg per 100 g — USDA FoodData Central 168596.

Acid

Acid not measured yet.

Unusual pairings

Pairs the library can cite that almost nobody makes.

15 of 125 compounds on file carry a paper the library can cite.

  • benzaldehydearomaaldehydereads as burning aromatic taste (PubChem)Measured in 54 of 338 ingredients.cite
    0.88 ± 1.06 μg/g in homozygous sweet (SkSk) kernels, 26.3 ± 10.7 in heterozygous (Sksk) and 129.7 ± 4.7 in bitter (sksk) kernels, expressed as μg equivalents of 4-methyl-2-pentanol per g of almond; p < 0.001. The paper uses it as THE chemical marker of the bitter genotype — Vichi et al. 2020, Foods (Table 3 (Occurrence of main volatile compounds showing significant differences between genotypes), row 'benzaldehyde')
  • benzyl alcoholaromaalcoholreads as faint aromatic odor (PubChem)Measured in 17 of 338 ingredients.cite
    0.45 ± 0.31 μg/g in SkSk kernels, 1.29 ± 1.28 in Sksk and 33.2 ± 2.5 in bitter kernels; correlates with benzaldehyde at r = 0.767, p < 0.001 — Vichi et al. 2020, Foods (Table 3, row 'benzyl alcohol')
  • phenylethyl alcoholaromaalcoholreads as sharp burning taste (PubChem)Measured in 41 of 338 ingredients.cite
    one of the twelve volatiles the optimised SPME-GC-MS method was tuned to extract from almond kernels — Vichi et al. 2020, Foods (Table 2, row 'phenylethyl alcohol')
  • hexanalaromaaldehydereads as sharp, aldehyde odor (PubChem)Measured in 85 of 338 ingredients.cite
    one of the twelve volatiles the study's optimised SPME-GC-MS method was tuned to extract from almond kernels (60 °C, 40 min, pH 7) — Vichi et al. 2020, Foods (Table 2 (Results of the factorial design: optimal extraction conditions), row 'hexanal')
  • isobutanolaromaalcoholreads as sweet, musty odor (PubChem)Measured in 24 of 338 ingredients.cite
    0.16 ± 0.15 μg/g in SkSk kernels against 0.070 ± 0.089 in Sksk; p < 0.001 — Vichi et al. 2020, Foods (Table 3, row '2-Methylpropanol')
  • 2-methylbutyraldehydearomaaldehydeMeasured in 11 of 338 ingredients.cite
    0.015 ± 0.011 μg/g in SkSk kernels against 0.007 ± 0.005 in Sksk; p < 0.001 — Vichi et al. 2020, Foods (Table 3, row '2-Methylbutanal')
  • 1-hexanolaromaalcoholreads as fatty, fruity (PubChem)Measured in 48 of 338 ingredients.cite
    one of the twelve volatiles the optimised SPME-GC-MS method was tuned to extract from almond kernels — Vichi et al. 2020, Foods (Table 2, row '1-Hexanol')
  • heptyl alcoholaromaalcoholreads as fragrant (PubChem)Measured in 8 of 338 ingredients.cite
    one of the twelve volatiles the optimised SPME-GC-MS method was tuned to extract from almond kernels — Vichi et al. 2020, Foods (Table 2, row '1-Heptanol')
  • 3-methylbut-2-en-1-olaromaalcoholMeasured in 2 of 338 ingredients.cite
    0.29 ± 0.14 μg/g in SkSk kernels against 0.20 ± 0.13 in Sksk; p < 0.001 — Vichi et al. 2020, Foods (Table 3, row '3-Methyl-2-buten-1-ol')
  • 3-methylbutanalaromaaldehydereads as apple-like odor (PubChem)Measured in 22 of 338 ingredients.cite
    0.031 ± 0.019 μg/g in SkSk kernels against 0.013 ± 0.010 in Sksk; p < 0.001 — Vichi et al. 2020, Foods (Table 3, row '3-Methylbutanal')
  • 1-penten-3-olaromaalcoholMeasured in 11 of 338 ingredients.cite
    0.092 ± 0.098 μg/g in SkSk kernels against 0.15 ± 0.15 in Sksk (p < 0.001) — one of the few volatiles HIGHER in the heterozygous genotype — Vichi et al. 2020, Foods (Table 3, row '1-Penten-3-ol'; Table 2)
  • 3-methyl-3-buten-1-olaromaalcoholMeasured in 4 of 338 ingredients.cite
    0.33 ± 0.15 μg/g in SkSk kernels against 0.23 ± 0.17 in Sksk; p < 0.001 — Vichi et al. 2020, Foods (Table 3, row '3-Methyl-3-buten-1-ol')
  • 2-pentanolaromaalcoholMeasured in 3 of 338 ingredients.cite
    one of the twelve volatiles the optimised SPME-GC-MS method was tuned to extract from almond kernels — Vichi et al. 2020, Foods (Table 2, row '2-Pentanol')
  • isoamyl alcoholaromaalcoholMeasured in 43 of 338 ingredients.cite
    0.91 ± 0.51 μg/g in SkSk kernels against 0.50 ± 0.44 in Sksk (p < 0.001) — the most abundant of the genotype-discriminating volatiles IN THE HOMOZYGOUS-SWEET kernels, where it just exceeds benzaldehyde's 0.88; in the heterozygous and bitter kernels benzaldehyde is an order of magnitude larger — Vichi et al. 2020, Foods (Table 3, row '3-Methylbutan-1-ol')
  • nonanalaromaaldehydereads as orange-rose odor (PubChem)Measured in 59 of 338 ingredients.cite
    one of the twelve volatiles the optimised SPME-GC-MS method was tuned to extract from almond kernels — Vichi et al. 2020, Foods (Table 2, row 'nonanal')

On file, no cited source yet ✳

These molecules are on record for it from the library's earlier sources. We are buying and requesting the papers; each one that lands moves its molecule up into the cited list.

  • kaempferol 7-O-glucosideflavonoid
  • Quercetin 3-diglucosideflavonoid
  • oleanolic acidacid
  • Epicatechin gallateester
  • Amygdalactone
  • myristic acidacid
  • (3S,8R,9R,10R,13R,14R,17R)-17-[(2R,5R)-5-ethyl-6-methylheptan-2-yl]-10,13-dimethyl-2,3,4,7,8,9,11,12,14,15,16,17-dodecahydro-1H-cyclopenta[a]phenanthren-3-olterpenoid
  • matairesinolphenol
  • Catechin (no stereochemistry defined)flavonoid
  • 5-methylfurfuralfuran
  • Procyanidin B2flavonoid
  • 2alpha,3beta-dihydroxy-20(29)-lupen-28-oic acidacid
  • 4-Hydroxy-3-prenylbenzoic acid glucosidesugar
  • 3-(3-Methyl-2-butenyl)-4-(beta-D-glucopyranosyloxy)benzoic acidphenol
  • 4-hydroxybenzoic acidacid
  • palmitic acidacidreads as slight characteristic taste (PubChem)
  • procyanidin B3flavonoid
  • geranylacetoneketone
  • (2R)-2-hydroxy-N-[(2S,3R,4E,8Z)-3-hydroxy-1-{[(2R,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy}octadeca-4,8-dien-2-yl]hexadecanimidic acidacid
  • 1-methyl-3H,4H,9H-pyrido[3,4-b]indolenitrogen compound
  • (1S,2S,5R,6R,8R,11S,14R,18S)-6-hydroxy-1,14-dimethyl-6-[[(2R,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxymethyl]-10,12-dioxapentacyclo[9.6.1.15,8.02,8.014,18]nonadecan-13-oneterpenoid
  • (2R)-5-hydroxy-7-methoxy-2-[4-methoxy-3-[(2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyphenyl]-2,3-dihydrochromen-4-oneflavonoid
  • (2S)-5-hydroxy-7-methoxy-2-[4-methoxy-3-[(2R,3S,4R,5R,6S)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyphenyl]-2,3-dihydrochromen-4-oneflavonoid
  • (2S,3R,4S,5S,6R)-2-[[(3S,8R,9R,10R,13R,14R,17R)-17-[(2R,5R)-5-ethyl-6-methylheptan-2-yl]-10,13-dimethyl-2,3,4,7,8,9,11,12,14,15,16,17-dodecahydro-1H-cyclopenta[a]phenanthren-3-yl]oxy]-6-(hydroxymethyl)oxane-3,4,5-triolterpenoid
  • procyanidin C1flavonoid
  • Chlorogenic acidphenol
  • 1-octen-3-olalcohol
  • 2-amylfuranfuran
  • Kaempferol 3-diglucosideflavonoid
  • Urs-12-en-28-oic acid, 3-hydroxy-, (3beta)-terpenoid
  • beta-sitosterolalcohol
  • Lup-20(29)-en-28-oic acid, 3beta-hydroxy-terpenoid
  • beta-Sitosterol 3-O-beta-D-galactopyranosideterpenoid
  • tetradecanalaldehyde
  • eugenolphenolreads as odor of cloves (PubChem)
  • lariciresinolalcohol
  • gallic acidacid
  • 4-hydroxybenzoic acidphenol
  • caprylic acidacidreads as slight odor (PubChem)
  • methyl salicylateesterreads as liquid having the characteristic odor of wintergreen (PubChem)
  • 2-carboxy-D-arabinitolacid
  • (S)-γ-nonalactonelactone
  • 3-dimethylallyl-4-hydroxybenzoic acidacid
  • palmitoleic acidacid
  • oleic acidacidreads as peculiar lard-like odor (PubChem)
  • (2S,4R)-1,7,7-trimethylbicyclo[2.2.1]heptan-2-olterpenoid
  • caprylaldehydealdehydereads as strong, fruity odor (PubChem)
  • guaiacolphenolreads as aromatic odor (PubChem)
  • (1R,3aS,5aS,5bR,9R,10R,11aR)-9,10-dihydroxy-5a,5b,8,8,11a-pentamethyl-1-prop-1-en-2-yl-1,2,3,4,5,6,7,7a,9,10,11,11b,12,13b-tetradecahydrocyclopenta[a]chrysene-3a-carboxylic acidterpenoid
  • 2-(3,4-dihydroxyphenyl)-5,7-dihydroxy-3-[(2S,3R,4R,5R,6S)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxychromen-4-oneflavonoid
  • gallocatechin gallateester
  • quercetinflavonoid
  • apigeninflavonoid
  • luteolinflavonoid
  • linoleic acidacid
  • neochlorogenic acidacid
  • stigmasterolalcohol
  • rutinflavonoid
  • kaempferolflavonoid
  • harmannitrogen compound
  • isorhamnetinflavonoid
  • myricetinflavonoid
  • sexangularetinflavonoid
  • hydroxyresveratrol
  • polydatinphenol
  • alpha-iononeterpenoidreads as sweet-floral odor, reminiscent of violets (PubChem)
  • (1S,2R,4aS,6aS,6bR,10R,11R,12aR,14bS)-10,11-dihydroxy-1,2,6a,6b,9,9,12a-heptamethyl-2,3,4,5,6,6a,7,8,8a,10,11,12,13,14b-tetradecahydro-1H-picene-4a-carboxylic acidterpenoid
  • cacticinflavonoid
  • isorhamnetin 3-O-glucosideflavonoid
  • nictoflorinflavonoid
  • Quercetin 3-gentiobiosideflavonoid
  • narcissinflavonoid
  • sitoglusideterpenoid
  • uridinenitrogen compound
  • adenosinenitrogen compoundreads as mild, saline, or bitter taste (PubChem)
  • oleanolic acidterpenoid
  • trans-β-iononeterpenoidreads as warm woody, dry, and fruity odor (PubChem)
  • ursolic acidacid
  • norharmannitrogen compound
  • betulinic acidacid
  • epigallocatechin gallateester
  • gallocatechinflavonoid
  • secoisolariciresinol
  • linaloolalcoholreads as spicy, citrus taste (PubChem)
  • (R)-amygdalinsugar
  • piceatannolphenol
  • corosolic acidterpenoid
  • 2-methylnaphthalenehydrocarbon
  • methyl eugenolacidreads as bitter, burning taste (PubChem)
  • protocatechuic acidacid
  • (−)-epicatechinphenol
  • (-)-epigallocatechinflavonoid
  • (+)-pinoresinolphenol
  • furfuralfuranreads as almond-like odor (PubChem)
  • hydrogen cyanidereads as bitter almond odor (PubChem)
  • heptanalaldehydereads as fatty taste (PubChem)
  • pelargonic acidacidreads as fatty odor (PubChem)
  • decanalaldehydereads as citrus odor (PubChem)
  • undecanalaldehyde
  • vanillic acidacid
  • p-methylacetophenoneketone
  • 6a,9-dihydroxy-4,7,10a-trimethyl-2-oxo-9,10-dihydro-8H-1-benzoxocine-7-carboxylic acid
  • 1-nonanolalcoholreads as floral odor (PubChem)
  • (+)-catechinflavonoid
  • naringenin 7-O-beta-D-glucosideflavonoid
  • 1-octanolalcoholreads as fresh orange rose odor (PubChem)
  • (3R,5R)-4-{[(2E)-3-(3,4-dihydroxyphenyl)prop-2-enoyl]oxy}-1,3,5-trihydroxycyclohexane-1-carboxylic acidacid
  • 6-methyl-5-hepten-2-oneketonereads as fruity taste (PubChem)
  • Betulinaldehydeterpenoid
  • phenylacetaldehydealdehyde

Sources

  • Vichi et al. 2020, Foods
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