*Will edit and update as I go.

Method:

First, I ate some of each to get the overall difference. Then came back to each individual nut and made notes. Chose unsalted, raw, and untoasted nuts to capture the true taste. Gargled water in between.



Nutty Notes sector (pic attached):

1. Walnut
Unchewed:
Sharp, dirty, gritty, acidic
Chewed:
Not oily, acidic, less dirty, slightly pasty, not so much creamy, residual taste lingers longer

2. Peanut
Unchewed:
Slightly oily, not sharp, not acidic - probably more basic (pH-wise), neutral tasting besides oil
Chewed:
Much more oily, clean, creamy, softer than walnut, not much residual taste


3. Chestnut (not tasted yet)

4. Cashew
Unchewed:
Slightly tastable, neutral pH
Chewed:
Slight sweetness, more fatty than oily, neutral pH, clean, soft taste, slight residual taste lingers

5. Almond
Unchewed:
Slight taste, neutal pH
Chewed:
Probably more basic pH, meaty, gristley, more earthy, more of a residual taste lingers

Nuts not on wheel:

6. Pecan
Unchewed:
Not as sharp as a walnut but close, gritty, acidic, slightly metallic
Chewed:
More acidic, more earthy, more woody, slight sweetness, more sharp, residual taste lingers



Additional notes:
-It will be hard to discern between walnuts and pecans - maybe that's why pecans aren't listed
-Believed ease of detection (greatest-least): walnut/pecan (tied), almond, peanut, cashew