*2.9. Sensorial Analysis of Raw Almond Samples*

The sensory profiles of raw kernels from all almond cultivars studied were similar to that shown in Figure 1A. Significant differences were observed relative to skin color, bitter almond flavor and bitter taste. Skin color was found to be darker in the foreign cultivars (Glorieta and Ferragnès) than the Portuguese cultivars. Bitter almond flavor and bitter taste were more associated with Molar and Pegarinhos than the rest of the cultivars. The primary taste characteristics easily identified by consumers are sweetness and astringency followed by bitterness or sourness [49]. The bitter taste derived from eating raw kernels of Molar and Pegarinhos might be due to a high concentration of benzaldehyde in these cultivars. Indeed, benzaldehyde is a chemical with a bitter taste and a low odor threshold [50]. Several Portuguese almond cultivars including Pegarinhos have high levels of benzaldehyde [14].

**Figure 1.** Spider plot of the sensory profile of raw (**A**), roasted (**B**) and blanched (**C**) almond kernles. Asterisks (\*) indicate represent significant differences among cultivars *p* < 0.05, ANOVA Tukey's test.
