Acrylamide is a chemical process contaminant naturally formed when foods are heat-treated. The presence of amino acids and reducing sugars in significant quantities in almonds can facilitate the occurrence of the Maillard reaction, when they undergo the roasting process, leading to the formation of aromatic substances as well as the production of acrylamide. Despite previous research on the production of acrylamide in almonds under different roasting conditions, the potential relationship between this compound and the resultant aroma remains unexplored, an aspect that could be evaluated using chemometric techniques such as the electronic nose (E-nose). The aim of this study was to assess the viability of employing the E-nose as a prospective instrument for predicting the generation of acrylamide during the roasting of almonds. Raw almonds in two forms (whole and ground) were subjected to roasting in a convective and an air-forced oven, utilizing temperatures ranging between 120 and 200ºC for a duration of 20 minutes. An analysis of acrylamide concentrations in the roasted almond samples was carried out using HPLC-MS/MS, while the detection of aromas was conducted through the utilization of the electronic device. Significantly diverse acrylamide level profiles were observed between whole and ground almonds, with values varying from 25 to 466 µg/kg in whole almonds and 19 to 397 µg/kg in ground almonds. The electronic signals captured by the E-nose exhibited a strong correlation with the acrylamide content in both whole (R²_CV > 0.83) and ground roasted samples (R²_CV > 0.88). These findings imply that the E-nose has the potential to serve as a valuable instrument for assessing the quality of roasted food products based on their sensory attributes and safety with regards to harmful compounds. To summarize, the electronic nose could prove to be a beneficial predictive chemometric tool for monitoring the generation of acrylamide in almond processing.