@article{ref1,
title="Cyanide and Amygdalin as Indicators of the Presence of Bitter Almonds in Imported Raw Almonds",
journal="Journal of forensic sciences",
year="2012",
author="Toomey, Valerie M. and Nickum, Elisa A. and Flurer, Cheryl L.",
volume="57",
number="5",
pages="1313-1317",
abstract="Consumer complaints received by the U.S. Food and Drug Administration in August 2010 about raw organic almonds tasting &quot;bitter&quot; 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 the submitted samples. Control bitter almonds were found to contain 1.4 mg cyanide/g and an estimated level of 20-25 mg amygdalin/g. The questioned samples contained between 14 and 42 μg cyanide/g and were positive for the presence of amygdalin. Sweet almonds were found to be negative for both compounds, at levels of detection of 4 μg cyanide/g and 200 μg amygdalin/g.<p /> <p>Language: en</p>",
language="en",
issn="0022-1198",
doi="10.1111/j.1556-4029.2012.02138.x",
url="http://dx.doi.org/10.1111/j.1556-4029.2012.02138.x"
}