Providing consumers with the highest quality California Almonds is your top priority, and one of the biggest challenges to almond quality is rancidity. Rancidity is the unpalatable odor and flavor of deteriorating edible fats and oils in almonds. Promising research is underway showing a strong correlation between headspace volatiles and consumer liking. This work could lead to more accurate ways to measure rancidity in almonds vs. traditional methodologies that look at peroxide values and free fatty acid levels. See details of this study in the presentation “Chemical Characterization of Oxidative Changes in Roast Almonds” that was delivered during the session “Almond Flavor, Sensory and Shelf-Life Preservation” at The Almond Conference Dec. 8.