Understanding, controlling and improving the flavour of almond kernels

杏仁仁可以是甜的、半苦的或苦的，前两类作为新鲜坚果销售，而后者用于加工产品，如杏仁蛋白软糖。半苦的果仁比甜的果仁有更有趣的味道，我们需要工具来培育这种性状。苦味是由苦杏仁苷通过产氰途径赋予的。该项目将描述甜味、半苦味和苦味的遗传控制，苦杏仁苷在籽粒发育中的积累，以及产氰途径中的关键酶。这些性状的杏仁群体分离将被使用，数据将被整合到澳大利亚杏仁减数分裂图中。

Almond kernels may be sweet, semi-bitter or bitter, with the first two categories marketed as fresh nuts, while the latter are used in processed products such as marzipan. Semi-bitter kernels have a more interesting flavour than sweet kernels and we require tools to breed for this character. The bitter flavour is imparted by amygdalin via the cyanogenic pathway. This project will characterise the genetic control of sweet, semi-bitter and bitter flavour, amygdalin accumulation in developing kernels, and key enzymes in the cyanogenic pathway. Almond populations segregating for these traits will be used and the data will be integrated into the Australian almond meiotic map.