Progress in Almond Quality and Sensory Assessment: An Overview

Riccardo Massantini and Maria Teresa Frangipane
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Riccardo Massantini: Department for Innovation in Biological, Agri-Food and Forestry Systems (DIBAF), University of Tuscia, Via San Camillo De Lellis, 01100 Viterbo, Italy
Maria Teresa Frangipane: Department for Innovation in Biological, Agri-Food and Forestry Systems (DIBAF), University of Tuscia, Via San Camillo De Lellis, 01100 Viterbo, Italy

Agriculture, 2022, vol. 12, issue 5, 1-19

Abstract: World production of shelled almonds has reached 3.2 million tonnes (FAO 2020). Almond production has grown during the last decennium, also because of the consumer conviction that almonds have significant health benefits. Almonds have exceptional nutritional and organoleptic characteristics, and proper assessment of the quality of almonds is of utmost importance. Almonds have a nutritional value that is relatively low in total sugars (4.35 g/100 g of almonds) but rich in lipids, proteins, minerals, vitamins, and phytonutrients, making them a healthy and nutritious food. The almond kernel is particularly rich in protein, the second most important fraction after the lipid fraction. The protein content of almond kernel depends on the cultivar and varies from 8.4% to 35.1%. This review examines current advancements in the quality assessment of almonds, evidencing above all their nutritional characteristics, health benefits and the influence of processing on shelf life. Our aim was to provide an overview in order to improve the quality of almonds and the sustainability of the whole production. According to the literature, almonds can provide many health benefits and are a great economic resource. This review will help almond producers to choose the best cultivars to cultivate and, in the final analysis, enhance the qualitative characteristics of almonds. Our review is also an important resource for scientists. It provides state of the art research and can offer inspiration for other researchers.

Keywords: almond; quality; antioxidants; chemical composition; sensory analysis (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2022
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