Almonds and cherries share a distinct flavor and aroma, a sensory overlap that often prompts questions about their connection. This intriguing sensory overlap points to a shared underlying chemical component, creating a familiar and appealing flavor experience.
The Shared Chemical Secret
The primary aromatic compound responsible for the characteristic “almond” or “cherry-like” flavor is benzaldehyde. This organic molecule is naturally present in almonds, cherry pits, and other related stone fruits like apricots and peaches. Benzaldehyde is widely recognized for its sweet, almond-like scent, making it a common flavoring agent. Its presence explains why almond extract often tastes reminiscent of cherries, and vice-versa.
Benzaldehyde concentration varies, but it consistently provides this signature note. For instance, it constitutes about 90% of the essential oil from bitter almonds. This chemical is fundamental to the flavor, so synthetic benzaldehyde is frequently used in imitation almond and cherry flavorings.
How Nature Creates This Flavor
The creation of benzaldehyde in these plants involves a specific biochemical process triggered by cellular disruption. Both almonds, particularly bitter varieties, and cherry pits contain amygdalin, a type of cyanogenic glycoside. This compound is stored separately from an enzyme known as beta-glucosidase.
When plant material is crushed, chewed, or damaged, amygdalin and the enzyme come into contact. This initiates a hydrolysis reaction where beta-glucosidase breaks down amygdalin. The breakdown yields several products, including two molecules of glucose, benzaldehyde, and hydrogen cyanide. This enzymatic reaction serves as a natural defense mechanism for the plant, deterring herbivores by releasing bitter flavors and toxic compounds.
Understanding Toxicity and Varieties
While benzaldehyde provides the appealing flavor, the co-release of hydrogen cyanide (HCN) from amygdalin breakdown introduces toxicity. HCN is a toxic agent, released as a direct consequence of the same enzymatic process that generates the almond-cherry aroma. The amount of amygdalin dictates the potential for cyanide production.
Almonds are categorized into two types: sweet and bitter. Sweet almonds, commonly found in grocery stores, contain very low levels of amygdalin, often up to 1,000 times less than bitter almonds. Consequently, the hydrogen cyanide produced from sweet almonds is negligible and generally considered safe for consumption.
In contrast, bitter almonds have significant amygdalin content, making them toxic if consumed raw. As few as 6-10 raw bitter almonds can cause serious poisoning in adults and be fatal for children. Due to this toxicity, raw bitter almonds are often restricted from sale in many regions, including the United States. However, processing methods like heating, boiling, or roasting can effectively reduce the cyanide content, making them safe for use in products like almond extracts and flavorings, where the desirable benzaldehyde is retained.