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Almond (nut_seed) — Ingredient · Foodgeist
Ingredient
Almond
The almond (Prunus dulcis, syn. Prunus amygdalus, Amygdalus communis, Amygdalus dulcis) (or badam in Indian English, from Persian: بادام ) is a species of tree native to the Middle East and South Asia. "Almond" is also the name of the edible and widely cultivated seed of this tr
nut_seed
About
The almond (Prunus dulcis, syn. Prunus amygdalus, Amygdalus communis, Amygdalus dulcis) (or badam in Indian English, from Persian: بادام ) is a species of tree native to the Middle East and South Asia. "Almond" is also the name of the edible and widely cultivated seed of this tree. Within the genus Prunus, it is classified with the peach in the subgenus Amygdalus, distinguished from the other subgenera by the corrugated shell (endocarp) surrounding the seed.
Aroma profile
Derived from this ingredient’s flavor compounds
aromatic×8
fresh×7
herbal×6
herbaceous×6
grassy×5
green×4
mint×4
camphoraceous×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.
Molecular affinity
Pairs well with — ingredients that share aroma compounds
sensory panel→ did not detect any significant difference →in appearance, texture, flavor and overall quality of pasteurized almonds compared with untreated samples
“The sensory panel did not detect any significant difference (P > 0.01) in appearance, texture, flavor and overall quality of pasteurized almonds compared with untreated samples.”
almonds→ are a risk factor for →infection with Salmonella Enteritidis NST3+
odds_ratio: 45.0confidence_interval: 4.8-421.8
“The results showed that eating almonds was a risk factor for infection with Salmonella Enteritidis NST3+ (unmatched odds ratio 45.0, 95% confidence interval: 4.8-421.8).”
almonds→ present →a risk
context: potential allergenic reaction among susceptible individuals
“the potential allergenic reaction among susceptible individuals can present a risk.”
What science says
compound effect
“Fried almonds showed compounds derived from frying oil decomposition (trans,cis‐2,4‐decadienal and trans,trans‐2,4‐decadienal).”
fried almonds→showed compounds derived from frying oil decomposition→such as trans,cis‐2,4‐decadienal and trans,trans‐2,4‐decadienal
“The lipid component of almonds is likely responsible for the immediate post-ingestive response, although it cannot explain the differential second-meal response to AB versus WA and AO.”
lipid component of almonds→is likely responsible for→the immediate post-ingestive response
