Cyanide and Amygdalin as Indicators of the Presence of Bitter Almonds in Imported Raw Almonds

@article{Toomey2012CyanideAA,
  title={Cyanide and Amygdalin as Indicators of the Presence of Bitter Almonds in Imported Raw Almonds},
  author={Valerie M Toomey and Elisa A Nickum and C. Flurer},
  journal={Journal of Forensic Sciences},
  year={2012},
  volume={57}
}
Abstract:  Consumer complaints received by the U.S. Food and Drug Administration in August 2010 about raw organic almonds tasting “bitter” opened an investigation into the presence of bitter almonds in the imported product. Bitter almonds (Prunus amygdalus) contain the cyanogenic glucoside amygdalin, which hydrolyzes to produce cyanide. Ultraviolet–visible spectrophotometry was used to detect and quantitate cyanide, and liquid chromatography‐mass spectrometry was utilized to detect amygdalin in… Expand
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