The sweet, nutty aroma associated with almonds is often present in the flavor of cherries, particularly in processed products like cherry liqueur or maraschino cherries. This flavor similarity between a nut and a fruit is not a coincidence, but rather a fascinating story of shared biochemistry. The common taste profile is due to the presence of a single, highly aromatic organic molecule. This shared chemical compound is a protective mechanism plants evolved, and its release creates the characteristic flavor that humans find appealing in both almonds and cherries.
Benzaldehyde: The Shared Chemical Signature
The taste and scent described as “almond,” “marzipan,” or “cherry” is primarily due to a molecule called benzaldehyde. This compound is one of the simplest aromatic aldehydes and is a volatile organic compound. It easily vaporizes at room temperature, allowing its scent to reach the olfactory receptors and contribute significantly to flavor perception. This colorless liquid is the foundational flavor component in bitter almonds and the pits of various stone fruits. When isolated, benzaldehyde has a powerful, sweet, and nutty profile, leading to its wide use in the flavor and fragrance industry.
How Amygdalin Creates Flavor in Almonds
In nature, benzaldehyde is not stored freely in the almond; it is chemically locked up within a larger, non-volatile compound called amygdalin. Amygdalin is a cyanogenic glycoside found in the seeds of many plants in the genus Prunus. The concentration of amygdalin differentiates sweet and bitter almonds. Sweet almonds contain only trace amounts, making them safe when eaten raw, while bitter almonds contain high concentrations. When bitter almond tissue is crushed, enzymes like emulsin contact the amygdalin, initiating enzymatic hydrolysis that releases benzaldehyde, glucose, and hydrogen cyanide (HCN), a highly toxic byproduct.
Why Stone Fruit Kernels Share the Taste
Stone fruits, such as cherries, peaches, apricots, and plums, are all members of the same Prunus genus as the almond tree, and their hard pits contain a kernel (the seed). These kernels utilize amygdalin as a chemical defense mechanism against predators. Just like bitter almonds, the kernels store amygdalin and the necessary enzymes separately. When the pit is broken or the kernel is processed, the contents mix, initiating the hydrolytic reaction that releases benzaldehyde. This results in the distinct almond or marzipan flavor often noticed in cherry-flavored products.
The Safety and Use of Almond Flavoring
The chemical pathway that produces the desirable almond flavor also produces highly toxic hydrogen cyanide, creating a safety concern with unprocessed natural sources. For an adult, consuming as few as 50 bitter almonds can be a lethal dose of cyanide, which is why the sale of raw bitter almonds is prohibited in many places. Commercial almond extract or cherry flavoring avoids this danger by using highly refined or synthetic ingredients. Most flavorings utilize synthetic benzaldehyde, which is manufactured in a lab and is entirely free of hydrogen cyanide. When natural bitter almond oil is used, the oil is processed, often through heating, to carefully remove all traces of the toxic cyanide, ensuring the intense flavor can be safely added to food products.