Scientific Study
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Products: Almonds
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A review of the sensory and chemical characteristics of almond flavor.
Authors: Franklin, L. M., & Mitchell, A. E.
- Journals: J Agric Food Chem.
- Pages:
- Year: 2019
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Understanding almond flavor, both in terms of sensory aspects and chemistry, is essential for processors to maintain almond quality and to correctly identify acceptable or unacceptable product. This overview of the sensory and chemical characteristics of almond flavor discusses raw and heat-processed almonds, the volatile compounds generated upon heating, the aroma qualities associated with various volatiles, and the use of descriptive sensory analysis for almonds. Flavor development and off-flavors in almonds due to rancidity is also explored. The review examines the existing methods used to assess common nonvolatile as well as volatile indicators of lipid oxidation in almonds, and the correlation of these indicators with consumer acceptance. Recent research on the relationship between volatile profile, rancidity indicators, and consumer acceptance is presented.