| Title: | Defining the Sensory Profiles of Raw Almond ( Prunus dulcis) Varieties and the Contribution of Key Chemical Compounds and Physical Properties |
| Author(s): | King ES; Chapman DM; Luo K; Ferris S; Huang G; Mitchell AE; |
| Address: | "MMR Research Worldwide Inc. , 345 Tompkins Avenue , Pleasantville , New York 10570 , United States. Eurofins Scientific Food Integrity & Innovation , 365 North Canyons Parkway, Suite 201 , Livermore , California 94551 , United States. Food Science & Technology Department, Robert Mondavi Institute , University of California, Davis , 595 Hilgard Lane , Davis , California 95616 , United States. Almond Board of California , 1150 Ninth Street, Suite 1500 , Modesto , California 95354 , United States" |
| ISSN/ISBN: | 1520-5118 (Electronic) 0021-8561 (Linking) |
| Abstract: | "This study describes the sensory composition of commercial sweet almond varieties across two California growing seasons. It also discusses the relationship between sensory attributes and chemical and physical measures. Raw, whole almonds (43 samples each of 13 varieties in 2015 and 40 samples each of 10 varieties in 2016) were evaluated for their sensory profiles using descriptive sensory analysis. The 2016 samples were also analyzed for macro- and micronutrients, amygdalin, volatile composition (using gas chromatography-mass spectrometry), and physical properties, and the results were modeled with the sensory data. Independence, Sonora, and Wood Colony were harder, more fracturable, and crunchy, whereas Fritz and Monterey were more moist and chewy, reflecting their moisture contents. Aldrich and Fritz were higher in marzipan/benzaldehyde flavor, which is related to amygdalin, benzaldehyde, phenylethyl alcohol, and benzyl alcohol. New insights are provided into sweet-almond composition and the sensorial contribution of headspace volatiles. This assists almond growers and processors in describing and marketing almond varieties" |
| Keywords: | "Chromatography, High Pressure Liquid Flavoring Agents/*chemistry Gas Chromatography-Mass Spectrometry Humans Nuts/chemistry/classification Prunus dulcis/*chemistry/classification Taste Volatile Organic Compounds/*chemistry almond amygdalin analytical benz;" |
| Notes: | "MedlineKing, Ellena S Chapman, Dawn M Luo, Kathleen Ferris, Steve Huang, Guangwei Mitchell, Alyson E eng 2019/02/26 J Agric Food Chem. 2019 Mar 20; 67(11):3229-3241. doi: 10.1021/acs.jafc.8b05845. Epub 2019 Mar 8" |
