Premium
Amygdalin content in the seeds of several apricot cultivars
Author(s) -
Gómez Encarna,
Burgos Lorenzo,
Soriano Constanza,
Marín Josefa
Publication year - 1998
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199806)77:2<184::aid-jsfa22>3.0.co;2-h
Subject(s) - amygdalin , cultivar , prunus armeniaca , biology , flavour , organoleptic , aroma , rosaceae , horticulture , botany , food science , medicine , alternative medicine , pathology
Eight different cultivars of apricots ( Prunus armeniaca L) have been studied regarding the amygdalin content of their seeds to correlate amygdalin content with known phenotypes to determine if the inheritance of this trait is controlled in a discrete or quantitative manner. HPLC determination of amygdalin showed large differences between cultivars with sweet and bitter kernels. Also, some significant differences within groups of bitter and sweet kerneled cultivars were found but they did not correlate with the phenotypical expression of kernel flavour. From the results it is concluded that bitterness seems to be controlled in a discrete manner and that organoleptic evaluation that classifies cultivars or seedlings as bitter or sweet would be enough with no need for chemical analysis. © 1998 SCI.