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Peanut

Sweet & rich· nut

Peanut

What it is

Peanut is the underground seed pod of Arachis hypogaea, a legume rather than a true nut.

What it tastes like

On the nose: almond, citrus. Among its measured molecules: 1-methylpyrrole, 2-ethyl-5-methylpyrazine, 2-methylpyrazine, maltol, 2,3-pentanedione.

What goes with it

203 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 18 mg per 100 g — USDA FoodData Central 172430.

Acid

Acid not measured yet.

15 of 132 compounds on file carry a paper the library can cite.

  • benzaldehydearomaaldehydereads as burning aromatic taste (PubChem)Measured in 54 of 338 ingredients.cite
    odour strength 2.33 ± 0.58, described 'Sweet'; 1.30 mg/kg in normal-oleic and 0.57 mg/kg in high-oleic peanut oil — Hu et al. 2021, Foods (Table 3, row 'Benzaldehyde')
  • methanethiolaromasulfur compoundMeasured in 10 of 338 ingredients.cite
    OAV 1,750-4,350 across all nine peanut-oil varieties against a 0.00006 mg/L threshold; the Results state 'methyl mercaptan (methanethiol) exhibited the highest OAV' of any compound measured — Sun et al. 2024, Molecules (Table 1 (Odor activity values of key aroma-active compounds in different peanut oils), row 'Methyl mercaptan'; Results)
  • hexanalaromaaldehydereads as sharp, aldehyde odor (PubChem)Measured in 85 of 338 ingredients.cite
    OAV 2.1-4.8 across all nine varieties — Sun et al. 2024, Molecules (Table 1, row 'Hexanal')
  • 1-methylpyrrolearomanitrogen compoundMeasured in 2 of 338 ingredients.cite
    odour strength 1.33 ± 0.58, described 'Nutty, Sweet'; 6.29 mg/kg in normal-oleic and 7.28 mg/kg in high-oleic oil, and 12.94% / 35.14% of total volatiles respectively — the most abundant single volatile in the high-oleic oil, and second only to hexanal (17.29%) in the normal-oleic — Hu et al. 2021, Foods (Table 3 and Table 2, row '1H-Pyrrole, 1-methyl-')
  • furfuryl alcoholaromaalcoholreads as bitter (PubChem)Measured in 16 of 338 ingredients.cite
    odour strength 1.67 ± 0.58, described 'Sweet'; 0.44 mg/kg in normal-oleic and 0.05 mg/kg in high-oleic oil — Hu et al. 2021, Foods (Table 3, row '2-Furanmethanol')
  • furfuralaromafuranreads as almond-like odor (PubChem)Measured in 33 of 338 ingredients.cite
    OAV 0.93402-1.68557 across the nine varieties — around its odour threshold — Sun et al. 2024, Molecules (Table 1, row 'Furfural')
  • 2-methylpyrazinearomapyrazineMeasured in 5 of 338 ingredients.cite
    odour strength 3.00 ± 0.00, described 'Nutty, Roasted, Cocoa'; 0.28 mg/kg in normal-oleic oil. The paper's sensory lexicon defines the attribute 'Roast Peanutty' as 'the aromatic associated with medium-roast peanuts having a fragrant character such as methyl pyrazine' — Hu et al. 2021, Foods (Table 3, row 'Pyrazine, methyl-'; Table 1)
  • pentanalaromaaldehydereads as it has sharp, penetrating flavor (PubChem)Measured in 15 of 338 ingredients.cite
    odour strength 1.33 ± 0.58, described 'Nutty'; 1.39 mg/kg in normal-oleic against 0.10 mg/kg in high-oleic oil — Hu et al. 2021, Foods (Table 3, row 'Pentanal')
  • decanalaromaaldehydereads as citrus odor (PubChem)Measured in 36 of 338 ingredients.cite
    OAV 360-570 in three of the nine peanut-oil varieties and zero in the other six — Sun et al. 2024, Molecules (Table 1, row 'Decanal')
  • maltolaromaetherreads as fragrant, caramel-like odor (PubChem)Measured in 5 of 338 ingredients.cite
    odour strength 2.00 ± 0.00, described 'Sweet'; 0.32 mg/kg in normal-oleic and 0.18 mg/kg in high-oleic oil — Hu et al. 2021, Foods (Table 3, row '4H-Pyran-4-one, 3-hydroxy-2-methyl-')
  • 2,3-pentanedionearomaketonereads as somewhat sweet odor similar to quinone ... buttery diacytl-like, fermented dairy and creamy, popcorn buttery (PubChem)Measured in 6 of 338 ingredients.cite
    OAV 90-670 across all nine peanut oils against a 0.0003 mg/L threshold — Sun et al. 2024, Molecules (Table 1, row '2,3-Pentanedione')
  • 2-amylfuranaromafuranMeasured in 23 of 338 ingredients.cite
    described 'Green, Earthy, Beany'; 1.16 mg/kg in normal-oleic against 0.23 mg/kg in high-oleic oil — Hu et al. 2021, Foods (Table 3, row 'Furan, 2-pentyl-')
  • 2-ethyl-5-methylpyrazinearomapyrazineMeasured in 4 of 338 ingredients.cite
    OAV 17.79-32.46 across all nine varieties — Sun et al. 2024, Molecules (Table 1, row '2-Ethyl-5-methylpyrazin')
  • 3-ethyl-2,5-dimethylpyrazinearomapyrazineMeasured in 6 of 338 ingredients.cite
    OAV 1,941-2,742 in seven of the nine peanut oils against a 0.001 mg/L threshold — the highest OAV of any pyrazine measured — Sun et al. 2024, Molecules (Table 1, row '3-Ethyl-2,5-dimethylpyrazine')
  • 2,5-dimethylpyrazinearomapyrazineMeasured in 10 of 338 ingredients.cite
    OAV up to 5.02800 across the nine varieties — Sun et al. 2024, Molecules (Table 1, row '2,5-Dimethyl pyrazine')

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.

  • Glycinoprenol 7terpenoid
  • Glycinoprenol 8terpenoid
  • (2Z,6Z,10Z,14Z,18Z,22Z,26Z,30Z,34Z,38E)-3,7,11,15,19,23,27,31,35,39,43-undecamethyltetratetraconta-2,6,10,14,18,22,26,30,34,38,42-undecaen-1-olterpenoid
  • (2Z,6Z,10Z,14Z,18Z,22Z,26Z,30Z,34Z,38Z,42E)-3,7,11,15,19,23,27,31,35,39,43,47-dodecamethyloctatetraconta-2,6,10,14,18,22,26,30,34,38,42,46-dodecaen-1-olterpenoid
  • tyrosolphenol
  • pyruvic acidacid
  • aldehydo-D-glucosealdehyde
  • Epicatechin gallateester
  • Decaprenolterpenoid
  • myristic acidacid
  • (+/-)-eriodictyolflavonoid
  • lignoceric acidacid
  • Arachidin-1
  • trans-arachidin-3
  • (2Z,6Z,10Z,14Z,18Z,22Z,26Z,30E,34E,38E)-3,7,11,15,19,23,27,31,35,39,43-undecamethyltetratetraconta-2,6,10,14,18,22,26,30,34,38,42-undecaen-1-olterpenoid
  • matairesinolphenol
  • soyasaponin Iterpenoid
  • proanthocyanidin A2flavonoid
  • Ficaprenol 9terpenoid
  • Ficaprenol 10terpenoid
  • Arachisprenol 10terpenoid
  • Arachisprenol 11terpenoid
  • Arachisprenol 12terpenoid
  • Gal(a1-6)D-Ido(a1-6)Glc(a1-2b)Psifsugar
  • palmitic acidacidreads as slight characteristic taste (PubChem)
  • stearic acidacidreads as taste suggesting tallow (PubChem)
  • 3-Isopentadienyl-3',4,5'-trihydroxystilbene
  • Ficaprenol 8terpenoid
  • Ficaprenol 12terpenoid
  • (2Z,6Z,10Z,14Z,18Z,22E,27R,31R)-3,7,11,15,19,23,27,31,35-nonamethylhexatriaconta-2,6,10,14,18,22-hexaen-1-olterpenoid
  • Glycinoprenol 10terpenoid
  • tricoumaroyl spermidinephenol
  • (Z)-resveratrolphenol
  • cis-caffeic acidacid
  • 3,7,11,15,19,23,27,31,35,39,43,47-Dodecamethyloctatetraconta-2,6,10,14,18,22,26,30,34,38,42,46-dodecaen-1-olterpenoid
  • N-[4-[3-acetamidopropyl-[3-(4-hydroxyphenyl)prop-2-enoyl]amino]butyl]-3-(4-hydroxyphenyl)prop-2-enamidenitrogen compound
  • (6aR,11aR)-3,9-dihydroxypterocarpanflavonoid
  • (3Ξ,6Ξ)-D-pinitolsugar
  • Chlorogenic acidphenol
  • beta-sitosterolalcohol
  • caffeic acidacid
  • arahypin-1
  • Arahypin 3
  • Arahypin 4
  • 4-methylene-L-glutamineacid
  • D-fructopyranosealcoholreads as sweet (PubChem)
  • 4-coumaric acidacid
  • lariciresinolalcohol
  • (-)-medicarpinflavonoid
  • Moraprenol 11terpenoid
  • octadeca-9,12-dienoic acidacid
  • raffinosesugar
  • 4-methylene-L-glutamic acidacid
  • 4-methylene-L-glutamineacid
  • stachyosesugar
  • (+)-taxifolinketone
  • eriodictyolflavonoid
  • 4-Methylene-2-oxoglutarateacid
  • 5-[2-(4-Hydroxyphenyl)ethenyl]-2-(3-methylbut-2-enyl)benzene-1,3-diol
  • resveratrolphenol
  • oleic acidacidreads as peculiar lard-like odor (PubChem)
  • ferulic acidacid
  • EZ-resveratrol
  • Aracarpene 2flavonoid
  • 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
  • quercituroneacid
  • gallocatechin gallateester
  • quercetinflavonoid
  • biochanin Aflavonoid
  • formononetinflavonoid
  • apigeninflavonoid
  • luteolinflavonoid
  • linoleic acidacid
  • chryseriolflavonoid
  • isoquercetinflavonoid
  • rutinflavonoid
  • kaempferolflavonoid
  • alpha-linolenic acidacid
  • genisteinflavonoid
  • esculetincoumarin
  • myricetinflavonoid
  • daidzeinflavonoid
  • polydatinphenol
  • 4-Prenylresveratrol
  • pratenseinflavonoid
  • linoleic monoethanolamidealcohol
  • isorhamnetin 3-O-glucosideflavonoid
  • 3,7,11,15,19,23,27,31,35,39-Decamethyltetraconta-2,6,10,14,18,22,26,30,34,38-decaen-1-olterpenoid
  • isorhamnetin-3-glucuronideacid
  • trigonellinenitrogen compound
  • sitoglusideterpenoid
  • D-glucopyranosesugarreads as sweet (PubChem)
  • keto-D-fructosesugar
  • sucrosesugarreads as sweet (PubChem)
  • p-coumaric acidacid
  • epigallocatechin gallateester
  • gallocatechinflavonoid
  • secoisolariciresinol
  • trans-caffeic acidphenol
  • 3,7,11,15,19,23,27,31-Octamethyldotriaconta-2,6,10,14,18,22,26,30-octaen-1-olterpenoid
  • (−)-epicatechinphenol
  • (-)-epigallocatechinflavonoid
  • 5-[2-[4-Hydroxy-3-(3-methylbuta-1,3-dienyl)phenyl]ethenyl]benzene-1,3-diol
  • N1,N5,N10-Tri-p-coumaroylspermidinenitrogen compound
  • 5-[2-(3,4-Dihydroxyphenyl)ethenyl]-2-(3-methylbut-1-enyl)benzene-1,3-diol
  • 5-[2-(4-Hydroxyphenyl)ethenyl]-2-(3-methylbut-1-enyl)benzene-1,3-diol
  • (+)-medicarpinflavonoid
  • (+)-pinoresinolphenol
  • oxoacetic acidacid
  • ethyl protocatechuatephenol
  • behenic acidacid
  • CID 83218terpenoid
  • vanillic acidacid
  • (+)-catechinflavonoid
  • (E)-Arachidin II
  • nitric acid
  • octadec-9-enoic acidacid

Sources

  • Hu et al. 2021, Foods
  • Sun et al. 2024, Molecules
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