2011/01/01 by Frédéric Destaillats, Cristina Cruz‐Hernandez, Francesca Giuffrida +3 · 2 citations
Nursing · Agricultural and Biological Sciences · #Nuts composition and effects #Fermentation and Sensory Analysis #Food Quality and Safety Studies
paper · pdf · doi:10.1155/2011/316789
openalex publication_date 2011/01/01 · openalex created_date 2025/10/10 · openalex updated_date 2026/07/23
Over the last 10 years, complaints were increasingly reported from consumers that experienced dysgeusia following the consumption of pine nuts. In the present study, pine nuts samples (N = 16) from consumers that reported dysgeusia have been analyzed to identify the botanical origin of critical pine nuts samples. The fatty acid composition of the samples was performed, and diagnostic index values were used to identify the botanical origin of the samples. Pinus armandii nuts were identified in all the samples pure or in mixture with P. koraiensis nuts. P. armandii is not reported as edible pine nuts by the Food and Agriculture Organization (FAO). This study confirmed that consumption of P. armandii nuts may lead to dysgeusia. Based on the present study and previous work, we advise import companies to trade pine nuts from traditionally recognized species such as P. pinea, P. sibirica, P. koraiensis, or P. gerardiana.