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Agustí Romero

Researcher at IRTA’s Plant Science Program. Expert on nut processing
Agustí Romero

Biography

Dr. ROMERO is researcher at IRTA since 1987. Expert on industrial behavior, sensorial analysis and consumer studies. With more than 80 scientific papers and 100 of divulgation, he is currently studying almond industrial traits heritability and differntial traits from European production.

Sessions

12:45h
Conference | The Experience Gastronomy and products

Almond bitterness, origin and industrial implications

Agustí Romero
Agustí RomeroResearcher at IRTA’s Plant Science Program. Expert on nut processing
15-09-2020 12:4515-09-2020 13:15Europe/MadridAlmond bitterness, origin and industrial implications

Reasons for different almond bitterness perception are explored. Benzaldehide released when almond kernel is broken is the cause for it. Consumers perceive it through retronasal way. Acceptability depends on its concentration and total rejection can  even happen. Some industrial processes can reduce benzaldehyde concentration, but some not. Thus, bitter almonds are critical for some food recipies and not for others. Several acceptability studies when bitter or sweet almonds are used will be presented. Current legal limits in some countries for bitter almonds use will be discussed, from the food safety point of view.

Hall 6 - Auditorio EXPERIENCE
Tue 15 12:45h - 13:15h Auditorio EXPERIENCE Free access

Alimentaria & HOSTELCO 2020
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