Characteristics of California Almonds

Varieties and Forms

Major Varieties of California Almonds

2012/13 California Almond Varieties (854,600MT) Wood Price Colony 1% Sonora 2% 2% Aldrich Others 3% 5% Fritz 6%

Nonpareil 36%

Carmel 9%

Butte 8% Padre 4%

Butte/Padre 11%

Monterey 13%

Marketing Classification of Major California Almond Varieties

Mission type (short and plump)

Premium variety

Similar color and shape to NP

Carmel type (medium and long)

California type (multiple varieties with diverse shapes)

Versatile Forms of California Almonds

Flavor Characteristics

Mystery of Almond Flavor Almond essence or sweet aromatics ???

Benzaldeyde

Hydrogen Cyanide

Microbial and Enzymatic Activities

H2O hydroxynitrile lyase

Mandelonitrile H 2O

-glucosidase

Amygdalin (Vit B17)

California Almonds Is Not Only About Benzaldehyde (Amygdalin)

California varieties: 63 ± 58mg/kg (0.9—215mg/kg) Semi-bitter varieties: 992 ± 513mg/kg (524—1773mg/kg) Bitter varieties: 40060 ± 7855mg/kg (33007—53990mg/kg ) or (3.3-5.4%)

Lee et al., 2013, J. Agr. & Food Chem.

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The same letters are not significantly different at p20°C) may promote lipid oxidation, enzymatic activities and non-enzymatic browning

Moisture (%)

7 6

Moisture 3 - 6% or RH 20 – 65%: Optimal conditions for minimum reactions

5 4

Different Varieties and Sizes of Almonds Absorb Water from Environment Similarly

3 2

Moisture