Content of the cyanogenic glucoside amygdalin in almond seeds related to the bitterness genotype
Almond kernels can be sweet, slightly bitter or bitter. Bitterness in almond (Prunus dulcis Mill.) and other Prunus species is related to the content of the cyanogenic diglucoside amygdalin. When an almond containing amygdalin is chopped, glucose, benzaldehyde (bitter flavor) and hydrogen cyanide (w...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Centro Editorial of Facultad de Ciencias Agrarias, Universidad Nacional de Colombia
2012-08-01
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| Series: | Agronomía Colombiana |
| Subjects: | |
| Online Access: | http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0120-99652012000200014&lng=en&tlng=en |