Suboptimal storage conditions and/or lengthy storage cause a in degradation of almond quality and results in consumer rejection. Raw Nonpareil almonds were stored in polypropylene bags and unlined cartons under different conditions (15, 25 or 35C with 50 or 65% relative humidity and 4C/no RH control) and over 24 months sensory, chemical and instrumental testing was conducted. Consumers rejected all samples stored in cartons and four samples stored in bags during the storage period. Regression results indicated that flavor was the strongest sensory determinant and free fatty acid and peroxide levels were the strongest non-sensory determinants of overall acceptability. The sample stored in cartons at 4C experienced the greatest degradation of quality due to the lack of RH control. Almond quality was best maintained when stored in polypropylene bags at low temperature and low RH; under these conditions, shelf life was determined to be at least two years.