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7904633 
Journal Article 
Defining the Sensory Profiles of Raw Almond (Prunus dulcis) Varieties and the Contribution of Key Chemical Compounds and Physical Properties 
King, ES; Chapman, DM; Luo, K; Ferris, S; Huang, G; Mitchell, AE 
2019 
Yes 
Journal of Agricultural and Food Chemistry
ISSN: 0021-8561
EISSN: 1520-5118 
American Chemical Society 
67 
11 
3229-3241 
English 
30798590 
WOS:000462260500018 
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. 
almond; amygdalin; analytical; benzaldehyde; flavor; moisture; sweet; texture; volatile