Chemical Markers to Distinguish the Homo- and Heterozygous Bitter Genotype in Sweet Almond Kernels

Vichi, Stefania; Mayer, Morgana N.; León-Cárdenas, Maria G.; Quintanilla‐Casas, Beatriz; Tres, Alba; Guardiola, Francesc; Batlle, I.; Romero, Agustí

doi:10.3390/foods9060747

Cited by 11 publications

(8 citation statements)

References 31 publications

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“…The homozygous SkSk, which corresponds to a sweet almond, the homozygous bitter sksk and the heterozygous Sksk that can correspond to a sweet or semi-bitter almond. Recently, some volatiles, from the whole profile of almonds, were selected as good biomarkers of sweet heterozygous and homozygous [ 93 ]. The most important compound found for differencing the sweet and bitter almonds was the benzaldehyde.…”

Section: Volatile Compoundsmentioning

confidence: 99%

Variability of Chemical Profile in Almonds (Prunus dulcis) of Different Cultivars and Origins

Sanahuja

Pérez

Teruel

et al. 2021

Foods

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Almonds show a great variability in their chemical composition. This variability is a result of the existence of a diverse range of almond cultivars, the self-incompatibility of most almond cultivars, and the heterogeneous harvesting conditions found around the different locations where almons are grown. In the last years, the discrimination among almond cultivars has been the focal point of some research studies to avoid fraud in protected geographical indications in almond products and also for selecting the best cultivars for a specific food application or the most interesting ones from a nutritional point of view. In this work, a revision of the recent research works related to the chemical characterization and classification of almond cultivars from different geographical origins has been carried out. The content of macronutrients, tocopherols, phytosterols, polyphenols, minerals, amino acids, and volatile compounds together with DNA fingerprint have been reported as possible cultivar and origin markers. The analysis of the results showed that no individual almond compound could be considered a universal biomarker to find differences among different almond cultivars. Hence, an adequate selection of variables or the employment of metabolomics and the application of multivariate statistical techniques is necessary when classification studies are carried out to obtain valuable results. Meanwhile, DNA fingerprinting is the perfect tool for compared cultivars based on their genetic origin.

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Section: Volatile Compoundsmentioning

confidence: 99%

Variability of Chemical Profile in Almonds (Prunus dulcis) of Different Cultivars and Origins

Sanahuja

Pérez

Teruel

et al. 2021

Foods

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“…This set comprised 106 samples of the dominant homozygous genotype (SkSk, sweet), 30 samples of the heterozygous genotype (Sksk, slightly bitter), and 80 samples of the recessive homozygous genotype (sksk, bitter). Following the suggestion by Vichi et al [17], the samples corresponding to the genotypes SkSk and Sksk were considered to be sweet almonds (N sweet = 136 samples). First, mixtures (category M) to simulate the adulteration of sweet almond batches with bitter almonds were prepared.…”

Section: Samplingmentioning

confidence: 99%

Fraud Detection in Batches of Sweet Almonds by Portable Near-Infrared Spectral Devices

Torres

Sánchez

Vega-Castellote

et al. 2021

Foods

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One of the key challenges for the almond industry is how to detect the presence of bitter almonds in commercial batches of sweet almonds. The main aim of this research is to assess the potential of near-infrared spectroscopy (NIRS) by means of using portable instruments in the industry to detect batches of sweet almonds which have been adulterated with bitter almonds. To achieve this, sweet almonds and non-sweet almonds (bitter almonds and mixtures of sweet almonds with different percentages (from 5% to 20%) of bitter almonds) were analysed using a new generation of portable spectrophotometers. Three strategies (only bitter almonds, bitter almonds and mixtures, and only mixtures) were used to optimise the construction of the non-sweet almond training set. Models developed using partial least squares-discriminant analysis (PLS-DA) correctly classified 86–100% of samples, depending on the instrument used and the strategy followed for constructing the non-sweet almond training set. These results confirm that NIR spectroscopy provides a reliable, accurate method for detecting the presence of bitter almonds in batches of sweet almonds, with up to 5% adulteration levels (lower levels should be tested in future studies), and that this technology can be readily used at the main steps of the production chain.

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“…Hence, it may contribute to aroma characteristics in broas that are not typical of this type of bread, giving rise to some of the negative comments described above. It can also be responsible for a bitter taste [79], which was also referred to as a negative characteristic of this particular broa.…”

Section: Broas' Sensory Analysis and Volatile Compositionmentioning

confidence: 99%

Shedding Light on the Volatile Composition of Broa, a Traditional Portuguese Maize Bread

et al. 2021

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In Portugal, maize has been used for centuries to produce an ethnic bread called broa, employing traditional maize varieties, which are preferred by the consumers in detriment of commercial hybrids. In order to evaluate the maize volatiles that can influence consumers’ acceptance of broas, twelve broas were prepared from twelve maize varieties (eleven traditional and one commercial hybrid), following a traditional recipe. All maize flours and broas were analyzed by HS-SPME-GC-MS (headspace solid-phase microextraction) and broas were appraised by a consumer sensory panel. In addition, the major soluble phenolics and total carotenoids contents were quantitated in order to evaluate their influence as precursors or inhibitors of volatile compounds. Results showed that the major volatiles detected in maize flours and broas were aldehydes and alcohols, derived from lipid oxidation, and some ketones derived from carotenoids’ oxidation. Both lipid and carotenoids’ oxidation reactions appeared to be inhibited by soluble phenolics. In contrast, phenolic compounds appeared to increase browning reactions during bread making and, consequently, the production of pyranones. Traditional samples, especially those with higher contents in pyranones and lower contents in aldehydes, were preferred by the consumer sensory panel. These findings suggest that, without awareness, consumers prefer broas prepared from traditional maize flours with higher contents in health-promoting phenolic compounds, reinforcing the importance of preserving these valuable genetic resources.

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Chemical Markers to Distinguish the Homo- and Heterozygous Bitter Genotype in Sweet Almond Kernels

Cited by 11 publications

References 31 publications

Variability of Chemical Profile in Almonds (Prunus dulcis) of Different Cultivars and Origins

Variability of Chemical Profile in Almonds (Prunus dulcis) of Different Cultivars and Origins

Fraud Detection in Batches of Sweet Almonds by Portable Near-Infrared Spectral Devices

Shedding Light on the Volatile Composition of Broa, a Traditional Portuguese Maize Bread

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