/ COMPOUND
1-(1,3-oxazol-2-yl)ethanone
Molecular ID 19782729Formula C5H5NO2MW 111.1010 food sources
Molecular structure
Sensory signature
How this molecule tastes and smells · gold is measured, dashed is a model estimate
measuredpredicted
cornaroma · measurednuttyaroma · measuredpopcornaroma · measuredsulphuraroma · measured
Foods containing this compound
Cocoa and cocoa products
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Nuts
A nut is defined botanically as a fruit composed of a hard shell and a seed, where the hard-shelled fruit does not open to release the seed (indehiscent). In a culinary context, a wide variety of dried seeds are often called nuts, but in a botanical context, only ones that include the indehiscent fruit are considered true nuts.
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Nuts, walnuts, English, halves, raw
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Nuts, almonds
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Nuts, pine nuts, raw
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Nuts, almonds, whole, raw
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Nuts, pecans, halves, raw
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Verified Data
Compound identity and culinary context are continuously cross-referenced across open scientific databases and maintained by Foodgeist's enrichment pipeline.
The Geist can be wrong. Some flavor, taste, and pairing values are model-predicted, not lab-measured.
