Characterization of pine nuts in the U.S. market, including those associated with "pine mouth", by GC-FID.

@article{FardinKia2012CharacterizationOP,
  title={Characterization of pine nuts in the U.S. market, including those associated with "pine mouth", by GC-FID.},
  author={Ali Reza Fardin-Kia and Sara Marie Handy and Jeanne I. Rader},
  journal={Journal of agricultural and food chemistry},
  year={2012},
  volume={60 10},
  pages={
          2701-11
        }
}
Taste disturbances following consumption of pine nuts, referred to as "pine mouth", have been reported by consumers in the United States and Europe. Nuts of Pinus armandii have been associated with pine mouth, and a diagnostic index (DI) measuring the content of Δ5-unsaturated fatty acids relative to that of their fatty acid precursors has been proposed for identifying nuts from this species. A 100 m SLB-IL 111 GC column was used to improve fatty acid separations, and 45 pine nut samples were… CONTINUE READING