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Pine nut (nut_seed) — Ingredient · Foodgeist
Ingredient
Pine nut
Pine nuts are the edible seeds of pines (family Pinaceae, genus Pinus). About 20 species of pine produce seeds large enough to be worth harvesting; in other pines the seeds are also edible, but are too small to be of great value as a human food.
nut_seed
About
Pine nuts are the edible seeds of pines (family Pinaceae, genus Pinus). About 20 species of pine produce seeds large enough to be worth harvesting; in other pines the seeds are also edible, but are too small to be of great value as a human food.
Aroma profile
Derived from this ingredient’s flavor compounds
fresh×8
aromatic×7
camphoraceous×5
grassy×5
citrus×4
mint×4
floral×4
camphor×4
Taste profile
Derived from this ingredient's compounds · measured taste classes
Ranked across every axis at once: shared flavor chemistry, real-recipe co-use, novel-discovery, and nutrient synergy. Pairs agreeing on two or more axes lead.
shared aromarecipe co-usenovel bridge
Molecular affinity
Pairs well with — ingredients that share aroma compounds
“At 50 muM concentration, Korean pine nut FFA produced the greatest amount of CCK-8 release (493 pg/ml) relative to the other fatty acids and control (46 pg/ml).”
Korean pine nut free fatty acids (FFA)→increased→cholecystokinin (CCK-8) secretion
“MUFA- and polyunsaturated fatty acid (PUFA)-rich nuts were peanuts and pecans, whereas Brazil nuts, pine nuts, and walnuts had the highest PUFA content (> 50 %); the high unsaturated/saturated fatty acid ratio ranged from 4.5 to 11.8.”
Brazil nuts, pine nuts, and walnuts→have the highest→polyunsaturated fatty acid (PUFA) content
