Chemistry of Natural Compounds

, Volume 45, Issue 2, pp 221–224 | Cite as

Free sugar compositions based on kernel taste in almond genotypes Prunus dulcis from Eastern Turkey

  • F. Balta
  • P. Battal
  • M. Fikret Balta
  • H. I. Yoruk
Brief Communications

Recently, almonds are among fruits that are considered important for human health. Their complex carbohydrates are widely used for weight reduction in human diets [1, 2]. During recent years a remarkable increase in almond production in California has been recorded in response to consumer awareness about its healthfulness [3]. In addition, nutritional improvement of nut crops through breeding efforts has gained increasing importance for a more healthful lifestyle [4, 5, 6]. Therefore, almond genetic resources for modern breeding objectives also need nutritional identification [7] aside from morphological description [8].

In almond, kernel quality is closely related to kernel flavor. In addition to contents of protein, oil, and other components, free sugars affect industrial use of almond kernel. In almond kernel, sugar composition consisted of mainly sucrose and raffinose and lower amounts of fructose, glucose, and galactose [9, 10, 11], and they are very valuable for good flavor and...


Fructose Maltose Sugar Content Sucrose Content Sugar Composition 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


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Copyright information

© Springer Science+Business Media, Inc. 2009

Authors and Affiliations

  • F. Balta
    • 1
  • P. Battal
    • 2
  • M. Fikret Balta
    • 3
  • H. I. Yoruk
    • 4
  1. 1.Department of Horticulture, Faculty of AgricultureYuzuncu Yil Univ.VanTurkey
  2. 2.Department of Biology, Faculty of Art and ScienceYuzuncu Yil Univ.VanTurkey
  3. 3.Department of Horticulture, Faculty of AgricultureOrdu Univ.OrduTurkey
  4. 4.Department of Chemistry, Faculty of Art and ScienceYuzuncu Yil Univ.VanTurkey

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