Variety traits

Almond taste and aroma

Prunus dulcis (Mill.) D. A. Webb

The evaluation of the flavor properties of almonds is based on the analysis of amygdalin content, which determines bitterness, and the identification of benzaldehyde as the primary aroma marker. In breeding, the priority is the development of sweet varieties with a harmonious nutty profile.

In the reference 19 varieties crop Almond, where this is mentioned in the description.

To characterize almond taste, organoleptic tasting panels are employed, using five-point scales to assess the intensity of sweetness and 'marzipan' notes. The chemical profile is assessed through the quantitative determination of amygdalin using HPLC: the presence of this compound indicates bitterness and the risk of hydrocyanic acid content, which makes the product unsuitable for sale in its raw form.

The target indicators for breeding are the absence of amygdalin and the prominence of the benzaldehyde tone, which is considered a key quality trait in confectionery production. The flavor profile determines the industrial specialization of the variety: forms with a delicate aroma are used for snacks, while varieties with a rich marzipan profile are directed to processing into pastes and extracts.

General information about the subject — on the page Taste and aroma.

Sources8

Varieties of Almond mentioned in the description

Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.

Marcona

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Prunus dulcis (Mill.) D. A. Webb · Almond

ES FR SI

12 records

Sladkoplodá krajová

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