Who hasn’t at some place been chewing on an almond and tasted an uncomfortable and sudden aftertaste that has almost nothing to do with the taste we are used to from a person of the most eaten nuts in the planet? The culprit has a title: amygdalin, a diglucoside that, when in speak to with enzymes current in saliva, breaks down into glucose, benzaldehyde (the lead to of the bitter flavor) and hydrogen cyanide.
To minimize this uncomfortable ‘surprise’, the Farming Methods Engineering (AGR-128) and Food Engineering (AGR-193) research teams at the University of Cordoba’s College of Agricultural and Forestry Engineering, with collaboration from the Andalusian Institute of Agricultural Investigate and Training’s Alameda del Obispo Center, produced technique that can forecast concentrations of the abovementioned amygdalin existing in the nuts analyzed the two with and devoid of shells, as properly as properly classify sweet almonds and bitter ones on an industrial scale, one thing that has only been carried out with shelled nuts, person kernels or floor nuts to day.
The new technique employs portable equipment primarily based on NIRS technologies -Around Infrared Spectroscopy- which can analyze significant quantities of a merchandise in situ in serious time, with out owning to go into a lab. This technological software is “of great curiosity to the farming sector”, describes Professor Dolores Pérez Marín, given that almond bitterness in the wild can be useful to avert predators from ingesting the seeds of sure types, but on an industrial scale it provides no positive aspects and many negatives: an unpleasant taste, merchandise devaluation and potential issues with foods basic safety if intake of bitter nuts takes place on a massive scale.
Technically, the NIRS sensors use a beam of gentle that, when interacting with organic issue, returns a distinctive sign (spectrum) for each and every item sample, as in an unmistakable electronic print that provides information and facts and lets us to define the sample. In this case, as explained by doctoral university student and very first writer of the investigation paper, Miguel Vega Castellote, the portable sensors, “whose sign along with the reference values allow for for the advancement of prediction designs”, are equipped to analyze diverse parameters by “scanning” the product immediately and noninvasively, as in with out modifying it.
Using NIRS technology, in which the study group has large encounter with an array of meals goods, is primarily practical in the early detection of feasible fraud and in food items authentication. For that reason, the workforce has initiated yet another investigate project aimed at detecting batches of sweet almonds adulterated with bitter types and in which almost 90% of the fraudulent things ended up recognized. The method tested in this research, explains Professor María Teresa Sánchez Pineda de las Infantas, a further author of the paper “could be applied at any place in the worth chain, such as on reception, in the course of processing and shipping, and could be made use of as a rapid and economical anti-fraud early warning technique”.
Disclaimer: AAAS and EurekAlert! are not liable for the accuracy of information releases posted to EurekAlert! by contributing institutions or for the use of any details through the EurekAlert process.