Raw almond flavor is a complex quality that includes both bitterness perception and aroma. Almonds are characterized into three taste phenotypes: non-bitter (sweet), semi-bitter (marzipan) and bitter. Bitterness is related to the inherent content of amygdalin (a cyanogenic glycoside) and the enzymatic hydrolysis rates of b-glycosidase; which hydrolyzes amygdalin into hydrogen cyanide and benzaldehyde. Benzaldehyde has a strong characteristic almond aroma and is the primary component of artificial almond aroma. To date, little is known about varietal differences in amygdalin, benzaldehyde and other aroma compounds in almonds. To address this, 14 key varieties of California almonds obtained from 3 different growing regions were evaluated. A UHPLC ESI-MS/MS method was developed to measure amygdalin. Initial studies indicate that amygdalin levels are relatively low in commercial varieties of California non-bitter almonds (2.16-157.44 mg/kg) as compared to bitter almonds (33,006.60-53,998.30 mg/kg). Volatile composition was measured (&gt;30 compounds) using head space solid phase micro extraction (HS-SPME) GC/MS. PCA analysis demonstrates significant varietal differences with benzaldehyde predominating.

Understanding flavor in California almonds

251st National Meeting (2016)

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