Fatty Acid Profiles for Almond (Prunus amygdalus Batsch) Genotypes with Different Kernel Taste and Formation

This study was conducted to determine fatty acid profiles in relation to kernel taste (sweet and bit- ter) and kernel formation (single and double kernel) in native almond genotypes (Prunus amygdalus Batsch) from Tunceli and Balikesir. The bitter and sweet kernelled almond genotypes from Tunceli averagely contained 52.8% and 54.0% fat, 6.27% and 6.2% palmitic acid, 0.57% and 0.62% palmitoleic acid, 1.63% and 1.43% stearic acid, 72.47% and 74.06% oleic acid, and 18.69% and 17.23% linoleic acid, respectively, and they had statistically in- significant means for fatty acid profiles. The double and single kernels of genotypes from Balikesir averagely con- tained 54.4% and 55.7% fat, 6.1 % and 6.43% palmitic acid, 0.40% and 0.44% palmitoleic acid, 1.99% and 1.96% stearic acid, 69.84% and 72.39% oleic acid, and 21.25% and 17.89% linoleic acid, respectively. Oil composition of almond genotypes was not influenced by kernel taste statistically. In addition, single and double kernels of same genotypes had also insignificant means in fatty acid profiles.