Abstract

Concealed damage (CD) in almonds is a browning of the interior of kernels after heat processing, especially roasting. In the following study, a range of potential chemical markers of CD in almonds were determined. The potential CD markers include color, volatile profiles, free amino acids, acrylamide and free AGEs. Development of CD increases in a* values. Total volatiles increases significantly especially acetic acid from 0 to 54,338,499 (peak area) with development of CD. Total amino acids, asparagine and lysine showed dynamic changes with development of CD. Total amino acids may be used for early CD damage. Acrylamide in roasted CD kernels was significantly higher in CD kernels (189 ng/g – 2,728 ng/g) than non-CD kernels (35 ng/g). A free AGE, pyralline increased significantly during roasting in CD kernels from 0 ng/g to ~35,000 ng/g. A strong correlation between acrylamide and pyralline content in roasted CD kernels (R2= .9993) indicated the potential same pathway of formation.