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Bayati M, Lund MN, Tiwari BK, Poojary MM. Chemical and physical changes induced by cold plasma treatment of foods: A critical review. Compr Rev Food Sci Food Saf 2024; 23:e13376. [PMID: 38923698 DOI: 10.1111/1541-4337.13376] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2024] [Revised: 05/13/2024] [Accepted: 05/17/2024] [Indexed: 06/28/2024]
Abstract
Cold plasma treatment is an innovative technology in the food processing and preservation sectors. It is primarily employed to deactivate microorganisms and enzymes without heat and chemical additives; hence, it is often termed a "clean and green" technology. However, food quality and safety challenges may arise during cold plasma processing due to potential chemical interactions between the plasma reactive species and food components. This review aims to consolidate and discuss data on the impact of cold plasma on the chemical constituents and physical and functional properties of major food products, including dairy, meat, nuts, fruits, vegetables, and grains. We emphasize how cold plasma induces chemical modification of key food components, such as water, proteins, lipids, carbohydrates, vitamins, polyphenols, and volatile organic compounds. Additionally, we discuss changes in color, pH, and organoleptic properties induced by cold plasma treatment and their correlation with chemical modification. Current studies demonstrate that reactive oxygen and nitrogen species in cold plasma oxidize proteins, lipids, and bioactive compounds upon direct contact with the food matrix. Reductions in nutrients and bioactive compounds, including polyunsaturated fatty acids, sugars, polyphenols, and vitamins, have been observed in dairy products, vegetables, fruits, and beverages following cold plasma treatment. Furthermore, structural alterations and the generation of volatile and non-volatile oxidation products were observed, impacting the color, flavor, and texture of food products. However, the effects on dry foods, such as seeds and nuts, are comparatively less pronounced. Overall, this review highlights the drawbacks, challenges, and opportunities associated with cold plasma treatment in food processing.
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Affiliation(s)
- Mohammad Bayati
- Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
| | - Marianne N Lund
- Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
- Department of Biomedical Sciences, University of Copenhagen, Copenhagen N, Denmark
| | - Brijesh K Tiwari
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Dublin 15, Ireland
| | - Mahesha M Poojary
- Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
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Aleya A, Mihok E, Pecsenye B, Jolji M, Kertész A, Bársony P, Vígh S, Cziaky Z, Máthé AB, Burtescu RF, Oláh NK, Neamțu AA, Turcuș V, Máthé E. Phytoconstituent Profiles Associated with Relevant Antioxidant Potential and Variable Nutritive Effects of the Olive, Sweet Almond, and Black Mulberry Gemmotherapy Extracts. Antioxidants (Basel) 2023; 12:1717. [PMID: 37760021 PMCID: PMC10525884 DOI: 10.3390/antiox12091717] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2023] [Revised: 08/15/2023] [Accepted: 08/23/2023] [Indexed: 09/29/2023] Open
Abstract
The extracts of whole plants or specific organs from different plant species are gaining increasing attention for their phytotherapy applications. Accordingly, we prepared standardized gemmotherapy extracts (GTEs) from young shoots/buds of olive (Olea europaea), sweet almond (Prunus amygdalus), and black mulberry (Morus nigra), and analyzed the corresponding phytonutrient profiles. We identified 42, 103, and 109 phytonutrients in the olive, almond, and black mulberry GTEs, respectively, containing amino acids, vitamins, polyphenols, flavonoids, coumarins, alkaloids, iridoids, carboxylic acids, lignans, terpenoids, and others. In order to assess the physiological effects generated by the GTEs, we developed a translational nutrition model based on Drosophila melanogaster and Cyprinus carpio. The results indicate that GTEs could influence, to a variable extent, viability and ATP synthesis, even though both are dependent on the specific carbohydrate load of the applied diet and the amino acid and polyphenol pools provided by the GTEs. It seems, therefore, likely that the complex chemical composition of the GTEs offers nutritional properties that cannot be separated from the health-promoting mechanisms that ultimately increase viability and survival. Such an approach sets the paves the way for the nutritional genomic descriptions regarding GTE-associated health-promoting effects.
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Affiliation(s)
- Amina Aleya
- Doctoral School of Animal Science, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Böszörményi Str. 128, 4032 Debrecen, Hungary; (A.A.); (E.M.); (A.K.)
| | - Emőke Mihok
- Doctoral School of Animal Science, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Böszörményi Str. 128, 4032 Debrecen, Hungary; (A.A.); (E.M.); (A.K.)
| | - Bence Pecsenye
- Doctoral School of Nutrition and Food Science, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Böszörményi Str. 128, 4032 Debrecen, Hungary (M.J.)
- Institute of Nutrition Science, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Böszörményi Str. 128, 4032 Debrecen, Hungary;
| | - Maria Jolji
- Doctoral School of Nutrition and Food Science, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Böszörményi Str. 128, 4032 Debrecen, Hungary (M.J.)
| | - Attila Kertész
- Doctoral School of Animal Science, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Böszörményi Str. 128, 4032 Debrecen, Hungary; (A.A.); (E.M.); (A.K.)
| | - Péter Bársony
- Institute of Animal Science, Biotechnology and Nature Conservation, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Böszörményi Str. 128, 4032 Debrecen, Hungary;
| | - Szabolcs Vígh
- Agricultural and Molecular Research Institute, University of Nyíregyháza, Sóstói Str. 31, 4400 Nyíregyháza, Hungary; (S.V.); (Z.C.)
| | - Zoltán Cziaky
- Agricultural and Molecular Research Institute, University of Nyíregyháza, Sóstói Str. 31, 4400 Nyíregyháza, Hungary; (S.V.); (Z.C.)
| | - Anna-Beáta Máthé
- Doctoral School of Neuroscience, Faculty of Medicine, University of Debrecen, Nagyerdei Str. 94, 4032 Debrecen, Hungary;
| | | | - Neli-Kinga Oláh
- PlantExtrakt Ltd., 407059 Cluj, Romania; (R.F.B.)
- Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Vasile Goldiș Western University from Arad, L.Rebreanu Str. 86, 310414 Arad, Romania
| | - Andreea-Adriana Neamțu
- Department of Life Sciences, Faculty of Medicine, Vasile Goldiș Western University from Arad, L.Rebreanu Str. 86, 310414 Arad, Romania
| | - Violeta Turcuș
- Department of Life Sciences, Faculty of Medicine, Vasile Goldiș Western University from Arad, L.Rebreanu Str. 86, 310414 Arad, Romania
- CE-MONT Mountain Economy Center, Costin C. Kirițescu National Institute of Economic Research, Romanian Academy, Petreni Str. 49, 725700 Suceava, Romania
| | - Endre Máthé
- Institute of Nutrition Science, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Böszörményi Str. 128, 4032 Debrecen, Hungary;
- Department of Life Sciences, Faculty of Medicine, Vasile Goldiș Western University from Arad, L.Rebreanu Str. 86, 310414 Arad, Romania
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Tomishima H, Luo K, Mitchell AE. The Almond ( Prunus dulcis): Chemical Properties, Utilization, and Valorization of Coproducts. Annu Rev Food Sci Technol 2021; 13:145-166. [PMID: 34936815 DOI: 10.1146/annurev-food-052720-111942] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Almonds (Prunus dulcis) are one of the most consumed tree-nuts worldwide, with commercial production in arid environments such as California, Spain, and Australia. The high consumption of almonds is partly due to their versatile usage in products such as gluten-free flour and dairy alternatives as well as them being a source of protein in vegetarian diets. They contain high concentrations of health-promoting compounds such as Vitamin E and have demonstrated benefits for reducing the risk of cardiovascular disease and improving vascular health. In addition, almonds are the least allergenic tree nut and contain minute quantities of cyanogenic glycosides. Production has increased significantly in the past two decades with 3.12 billion pounds of kernel meat produced in California alone in 2020 (USDA 2021), leading to a new emphasis on the valorization of the coproducts (e.g., hulls, shells, skins, and blanch water). This article presents a review of the chemical composition of almond kernels (e.g., macro and micronutrients, phenolic compounds, cyanogenic glycosides, and allergens) and the current research exploring the valorization of almond coproducts. Expected final online publication date for the Annual Review of Food Science and Technology, Volume 13 is March 2022. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.
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Affiliation(s)
- Haruka Tomishima
- Department of Food Science and Technology, University of California-Davis, Davis, California, USA;
| | - Kathleen Luo
- Department of Food Science and Technology, University of California-Davis, Davis, California, USA;
| | - Alyson E Mitchell
- Department of Food Science and Technology, University of California-Davis, Davis, California, USA;
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Clairvoyant Melon Maturity Detection Enabled by Doctor-Blade-Coated Photonic Crystals. SENSORS 2021; 21:s21217046. [PMID: 34770353 PMCID: PMC8586947 DOI: 10.3390/s21217046] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/17/2021] [Revised: 10/13/2021] [Accepted: 10/20/2021] [Indexed: 11/24/2022]
Abstract
Climacteric fruits are harvested before they are ripened to avoid adverse damages during transport. The unripe fruits can undergo ripening processes associated with rind color changes on exposure to ethanol vapors. Although rind coloration is a common indicator showing fruit maturity, the attribute does not provide reliable assessment of maturity especially for melons. Herein, we report the achievement of sensitive and reversible melon maturity detection using macroporous hydrogel photonic crystals self-assembled by a roll-to-roll compatible doctor-blade-coating technology. The consumption of applied ethanol vapor during melon ripening results in less condensation of ethanol vapor in the pores (250 nm in diameter), leading to a distinct blue-shift of the optical stop band from 572 to 501 nm and an obvious visual colorimetric readout from yellow green to blue. Moreover, the dependence of the color change on Brix value within the melon has also been evaluated in the study.
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Ouzir M, Bernoussi SE, Tabyaoui M, Taghzouti K. Almond oil: A comprehensive review of chemical composition, extraction methods, preservation conditions, potential health benefits, and safety. Compr Rev Food Sci Food Saf 2021; 20:3344-3387. [PMID: 34056853 DOI: 10.1111/1541-4337.12752] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2020] [Revised: 03/07/2021] [Accepted: 03/12/2021] [Indexed: 12/11/2022]
Abstract
Almond oil, a rich source of macronutrients and micronutrients, is extracted for food flavorings and the cosmetics industry. In recent years, the need for high-quality and high-quantity production of almond oil for human consumption has been increased. The present review examines the chemical composition of almond oil, storage conditions, and clinical evidence supporting the health benefits of almond oil. From the reviewed studies, it appears that almond oil contains a significant proportion of poly and monounsaturated fatty acids, with oleic acid as the main compound, and an important amount of tocopherol and phytosterol content. Some variations in almond oil composition can be found depending on the kernel's origin and the extraction system used. Some new technologies such as ultrasonic-assisted extraction, supercritical fluid extraction, subcritical fluid extraction, and salt-assisted aqueous extraction have emerged as the most promising extraction techniques that allow eco-friendly and effective recovery of almond oil. This safe oil was reported by several clinical studies to have potential roles in cardiovascular risk management, glucose homeostasis, oxidative stress reduction, neuroprotection, and many dermatologic and cosmetic applications. However, the anticarcinogenic and fertility benefits of almond oil have yet to be experimentally verified.
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Affiliation(s)
- Mounir Ouzir
- Group of Research in Physiology and Physiopathology, Department of Biology, Faculty of Sciences, Mohammed V University in Rabat, Rabat, Morocco.,Higher Institute of Nursing Professions and Health Techniques, ISPITS Beni Mellal, Beni Mellal, Morocco
| | - Sara El Bernoussi
- Laboratory of Materials, Nanotechnology and Environment (LMNE), Department of Chemistry, Faculty of Sciences, Mohammed V University in Rabat, Rabat, Morocco
| | - Mohamed Tabyaoui
- Laboratory of Materials, Nanotechnology and Environment (LMNE), Department of Chemistry, Faculty of Sciences, Mohammed V University in Rabat, Rabat, Morocco
| | - Khalid Taghzouti
- Group of Research in Physiology and Physiopathology, Department of Biology, Faculty of Sciences, Mohammed V University in Rabat, Rabat, Morocco
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Luo KK, Chapman DM, Lerno LA, Huang G, Mitchell AE. Influence of post-harvest moisture on roasted almond shelf life and consumer acceptance. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:139-150. [PMID: 32614076 DOI: 10.1002/jsfa.10624] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/12/2020] [Revised: 06/19/2020] [Accepted: 07/02/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND The harvest weights of sweet almonds (Prunus dulcis) have significantly increased to meet consumer demand and now exceed processing facility capabilities. Crops are stockpiled for longer periods, increasing the probability of moisture exposure. Wet almonds can be mechanically dried prior to processing; however, it is unclear how this practice influences lipid oxidation, shelf-life, and consumer acceptance. To address this, almonds were exposed to 8% moisture and dried with low heat (ME). Almonds were roasted and stored under accelerated conditions for 12 months and markers of lipid oxidation, headspace volatiles, sensory attributes, and consumer liking were evaluated. RESULTS At 7 months of storage, light roast ME almonds had higher levels of volatiles related to lipid oxidation than non-moisture exposed almonds (NME) and were significantly higher in oxidized, cardboard and painty / solvent flavors. Although untrained consumers did not show significant preferences between the light roast ME and NME almonds, there were quality losses related to lipid oxidation that trained panelists could detect. Dark roast ME almonds demonstrated significant lipid oxidation by 5 months of storage, indicating they will have a compromised shelf life. Findings also indicate that octanal, nonanal, 2-octenal, and hexanoic acid are good indicators of consumer acceptability. CONCLUSION The results of this research illustrate that post-harvest moisture exposure with mechanical drying has a significant effect on the storage quality of roasted almonds and is most pronounced in dark roast products. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Kathleen K Luo
- Department of Food Science and Technology, University of California, Davis, Davis, CA, USA
| | | | - Larry A Lerno
- Food Safety and Measurement Facility, University of California, Davis, Davis, CA, USA
| | | | - Alyson E Mitchell
- Department of Food Science and Technology, University of California, Davis, Davis, CA, USA
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Investigation of decontamination effect of argon cold plasma on physicochemical and sensory properties of almond slices. Int J Food Microbiol 2020; 335:108892. [PMID: 32979616 DOI: 10.1016/j.ijfoodmicro.2020.108892] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2020] [Revised: 09/01/2020] [Accepted: 09/06/2020] [Indexed: 11/23/2022]
Abstract
Cold plasma is a novel technology for surface decontamination. Almond slices can be contaminated with different microorganisms during their production. In the current research, the atmospheric argon plasma treatment (5, 10, 15, and 20 min) was used to decontamination of almond slices surface. Microbial load, Color, peroxide value, hardness, and sensory properties of slices was comprised with untreated samples (control). Descriptive sensory evaluation about color, flavor, crispiness, crunchiness, and hardness of almond slices were performed. According to the results of the microbial tests, Total count, molds and yeasts, and Staphylococcus aureus of almond surface decreased about 2.95 log cfu/g, 1.81 log cfu/g, and 2.72 log cfu/g after 20 min of plasma treatment, respectively, provided that microbial reduction increased more by increasing the treatment time. Coupled with the color evaluation, peroxide value and sensory attributes didn't change during plasma treatment. Having said that, the hardness of slices was changed by increasing treatment time. Furthermore, Principal Component Analysis and cluster analysis were performed for sensory evaluation. In light of the consumer's point of view, firstly 10 min and secondly 15 min plasma treatment can be more desirable.
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Oliveira I, Meyer AS, Afonso S, Sequeira A, Vilela A, Goufo P, Trindade H, Gonçalves B. Effects of Different Processing Treatments on Almond ( Prunus dulcis) Bioactive Compounds, Antioxidant Activities, Fatty Acids, and Sensorial Characteristics. PLANTS 2020; 9:plants9111627. [PMID: 33238547 PMCID: PMC7700282 DOI: 10.3390/plants9111627] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/26/2020] [Revised: 11/12/2020] [Accepted: 11/19/2020] [Indexed: 11/16/2022]
Abstract
Almond is one of the most commonly consumed nuts worldwide, with health benefits associated with availability of bioactive compounds and fatty acids. Almond is often eaten raw or after some processing steps. However, the latter can positively or negatively influence chemical and sensorial attributes of almonds. This work was carried out to assess the effects of two processing treatments, namely; roasting and blanching on (i) contents of bioactive compounds, (ii) contents of fatty acids (3) antioxidant activities (4), sensorial characteristics of four neglected Portuguese almond cultivars (Casanova, Molar, Pegarinhos and Refêgo) and two foreign cultivars (Ferragnès and Glorieta). Results showed that in general, levels of bioactive compounds and antioxidant activities increased with roasting and decreased with blanching. Fatty acid profiles of raw kernels of all cultivars were generally identical although Refêgo exhibited a high content of α-linolenic acid. Following roasting and blanching, content of polyunsaturated fatty acids increased while saturated fatty acids, monounsaturated fatty acids and several health lipid indices decreased. Roasting positively affected perception of skin color and sweetness of Ferragnès and Glorieta as well as skin roughness of Molar and Pegarinhos. Blanching on the other hand led to positive changes in textural properties of Refêgo and Pegarinhos. This study reveals the nutritive benefits of consuming neglected almond cultivars in Portugal, and the novel data reported here could be of interest to growers, processing companies and consumers.
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Affiliation(s)
- Ivo Oliveira
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences—CITAB, Universidade de Trás-os-Montes e Alto Douro (UTAD), Quinta de Prados, 5000-801 Vila Real, Portugal; (S.A.); (P.G.); (H.T.); (B.G.)
- Correspondence:
| | - Anne S. Meyer
- Department of Biotechnology and Biomedicine, Technical University of Denmark, DTU Building 221, DK-2800 Kgs, 2800 Lyngby, Denmark;
| | - Sílvia Afonso
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences—CITAB, Universidade de Trás-os-Montes e Alto Douro (UTAD), Quinta de Prados, 5000-801 Vila Real, Portugal; (S.A.); (P.G.); (H.T.); (B.G.)
| | - Alex Sequeira
- Universidade de Trás-os-Montes e Alto Douro (UTAD), Quinta de Prados, 5000-801 Vila Real, Portugal;
| | - Alice Vilela
- Biology and Environment Department, CQ-VR, Chemistry Research Centre–Vila Real, Food and Wine Sensory Lab, University of Trás-os-Montes and Alto Douro, 5001-801 Vila Real, Portugal;
| | - Piebiep Goufo
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences—CITAB, Universidade de Trás-os-Montes e Alto Douro (UTAD), Quinta de Prados, 5000-801 Vila Real, Portugal; (S.A.); (P.G.); (H.T.); (B.G.)
| | - Henrique Trindade
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences—CITAB, Universidade de Trás-os-Montes e Alto Douro (UTAD), Quinta de Prados, 5000-801 Vila Real, Portugal; (S.A.); (P.G.); (H.T.); (B.G.)
| | - Berta Gonçalves
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences—CITAB, Universidade de Trás-os-Montes e Alto Douro (UTAD), Quinta de Prados, 5000-801 Vila Real, Portugal; (S.A.); (P.G.); (H.T.); (B.G.)
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Chemical Markers to Distinguish the Homo- and Heterozygous Bitter Genotype in Sweet Almond Kernels. Foods 2020; 9:foods9060747. [PMID: 32516989 PMCID: PMC7353606 DOI: 10.3390/foods9060747] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2020] [Revised: 05/29/2020] [Accepted: 06/01/2020] [Indexed: 11/17/2022] Open
Abstract
Bitterness in almonds is controlled by a single gene (Sk dominant for sweet kernel, sk recessive for bitter kernel) and the proportions of the offspring genotypes (SkSk, Sksk, sksk) depend on the progenitors' genotype. Currently, the latter is deduced after crossing by recording the phenotype of their descendants through kernel tasting. Chemical markers to early identify parental genotypes related to bitter traits can significantly enhance the efficiency of almond breeding programs. On this basis, volatile metabolites related to almond bitterness were investigated by Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry coupled to univariate and multivariate statistics on 244 homo- and heterozygous samples from 42 different cultivars. This study evidenced the association between sweet almonds' genotype and some volatile metabolites, in particular benzaldehyde, and provided for the first time chemical markers to discriminate between homo- and heterozygous sweet almond genotypes. Furthermore, a multivariate approach based on independent variables was developed to increase the reliability of almond classification. The Partial Least Square-Discriminant Analysis classification model built with selected volatile metabolites that showed discrimination capacity allowed a 98.0% correct classification. The metabolites identified, in particular benzaldehyde, become suitable markers for the early genotype identification in almonds, while a DNA molecular marker is not yet available.
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