title: Discriminating significance of the free amino acid profile in almond seeds.
abstract: Known statistical techniques have been applied to the free amino acid composition of 107 samples from 10 different almond cultivars (Marcona, Desmayo-Largueta, Guara, Tuono, Ferragnes, Masbovera, Non Pareil, Titan, Texas, and Primorskyi) cultivated in seven different locations and growing conditions. It is concluded that free amino acid composition can constitute a basis for classifying and typifying these cultivars into five groups: (1) Marcona and Texas, (2) Ferragnes and Masbovera (and probably Primorskyi), (3) Tuono and Guara, (4) Non Pareil (and probably Titan), and (5) an isolated cultivar (Desmayo Largueta). As a result, an easy decision tree is proposed to discriminate the cultivar of an almond flour, as used in confectionery, if it consists of a single cultivar.
authors.affiliation: Department of Analytical Chemistry, University of Alicante, P.O. Box 99, 03080 Alicante, Spain.
authors.forename: M L
authors.initials: ML
authors.lastname: Martín Carratalá
authors.forename: M S
authors.initials: MS
authors.lastname: Prats Moya
authors.forename: N
authors.initials: N
authors.lastname: Grané Teruel
authors.forename: V
authors.initials: V
authors.lastname: Berenguer Navarro
mesh_terms: D000596:Amino Acids / Q000032:analysis*; D002980:Climate; D027861:Prunus / Q000737:chemistry* / Q000254:growth & development; D012044:Regression Analysis; D012639:Seeds / Q000737:chemistry*
chemical_list: D000596:Amino Acids