Almond Flavour Research (Mastering Marzipan )

Staff:

Flavour is a vital component in the successful marketing of any commodity for human consumption. Almond kernels may be sweet, semi-bitter or bitter, with the first two categories marketed as fresh nuts, while the latter are used in processed products such as marzipan. The sweet kernels of the almond cultivars grown in Australia are considered to be bland, and are not always popular with potential export markets whereas semi-bitter kernels have a more interesting marzipan flavour. The flavour of bitter almonds is imparted by amygdalin via the cyanogenic pathway.

This research group funded by the Australian Research Council (ARC) together with the Almond Board of Australia in the ARC-Linkage funding scheme is working to characterise the differences between sweet, semi-bitter and bitter flavour and to better understand the mechanisms controlling amygdalin accumulation in developing kernels. The research is contributing to a better understanding of almond flavour, and will eventually provide the tools to select for flavour traits in the Australian Almond Breeding Programme. Long-term goals are to assist the Almond Industry to establish new export markets with financial benefits to Australia, and of course to provide consumers with more flavoursome almonds!

For information about studying in this field please visit our Student Services page.