Classification of Four Almond Cultivars Using Oil Degradation Parameters Based on FTIR and GC Data

Abstract

AbstractFour almond cultivars (Marcona, Guara, Garrigues and Butte) have been classified using attenuated total reflectance Fourier transform infrared spectroscopy (ATR‐FTIR) and gas chromatography (GC) data. The data were obtained by completing the first stages of a thermal oxidative degradation process. The degradation process was monitored by using the variations in the main fatty acid methyl esters (FAME) content determined by GC and to changes in the infrared spectra recorded using the ATR‐FTIR technique. In order to classify the almond cultivars, a stepwise linear discriminant analysis was applied to the data. The results indicated that, although the four almond oils evaluated here have a similar fatty acid composition, differences in linoleic acid content may be linked to oxidative stability. Butte cultivar samples had higher linoleic acid content and were more prone to oxidative deterioration.