Identifying the Source of Pine Nuts Causing Bad Taste
Author Information
Author(s): Frédéric Destaillats, Cristina Cruz-Hernandez, Francesca Giuffrida, Fabiola Dionisi, Martine Mostin, Geert Verstegen
Primary Institution: Nestlé Research Centre
Hypothesis
Can the botanical origin of pine nuts be identified through fatty acid analysis to explain taste disturbances reported by consumers?
Conclusion
The study confirmed that the consumption of Pinus armandii nuts can lead to dysgeusia, a bad taste sensation.
Supporting Evidence
- All samples analyzed contained Pinus armandii or mixtures with P. koraiensis.
- Consumers reported dysgeusia typically starting 1-2 days after eating the nuts.
- The study advises against using P. armandii in food products due to its association with bad taste.
Takeaway
Some pine nuts can make your mouth taste bad, and this study found that a specific type called Pinus armandii is the culprit.
Methodology
Fatty acid profiles of pine nut samples were analyzed using gas-liquid chromatography to identify their botanical origins.
Limitations
The study does not establish a direct causal link between the consumption of specific pine nuts and dysgeusia.
Participant Demographics
Consumers from Belgium, France, the Netherlands, and New Zealand who reported taste disturbances.
Digital Object Identifier (DOI)
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