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Credit: University of Córdoba Who hasn t at some point been chewing on an almond and tasted an unpleasant and unexpected aftertaste that has nothing to do with the taste we are used to from one of the most consumed nuts in the world? The culprit has a name: amygdalin, a diglucoside that, when in contact with enzymes present in saliva, breaks down into glucose, benzaldehyde (the cause of the bitter taste) and hydrogen cyanide. To reduce this unpleasant surprise , the Farming Systems Engineering (AGR-128) and Food Technology (AGR-193) research groups at the University of Cordoba s School of Agricultural and Forestry Engineering, with collaboration from the Andalusian Institute of Agricultural Research and Training s Alameda del Obispo Center, developed method that can predict levels of the abovementioned amygdalin present in the nuts analyzed both with and without shells, as well as correctly classify sweet almonds and bitter ones on an industrial scale, something that has only be

Miguel vega castelloteFood technologyAndalusian institute of agricultural researchTraining alameda del obispo centerUniversity of cordoba school agriculturalFarming systems engineeringForestry engineeringAndalusian instituteAgricultural researchAlameda del obispo centerNear infraredஉணவு தொழில்நுட்பம்பயிற்சி அலமேடா டெல் ஓபிஸ்போ மையம்விவசாயம் அமைப்புகள் பொறியியல்வனவியல் பொறியியல்அண்டலூசின் நிறுவனம்