Discriminating significance of the free amino acid profile in almond seeds.
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.
Martín Carratalá
M L
ML
Department of Analytical Chemistry, University of Alicante, P.O. Box 99, 03080 Alicante, Spain.
Prats Moya
M S
MS
Grané Teruel
N
N
Berenguer Navarro
V
V
D000596:Amino Acids / Q000032:analysis*; D002980:Climate; D027861:Prunus / Q000737:chemistry* / Q000254:growth & development; D012044:Regression Analysis; D012639:Seeds / Q000737:chemistry*
D000596:Amino Acids