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Pignons de pins et goût amer en bouche

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Pignons de pins et goût amer en bouche

Message non lu par webmaster » mar. 22 déc. 2009 19:47

Je ne sais pas vous , mais apres avoir consomme des pignons de pins je me suis retrouve avec un goût amer en bouche a chaque fois que je mange un autre aliment ! Mon collegue a developpe la meme problematique. Nous avons eux un goût altere pendant 1 semaine.

Nous sommes pas seul dans ce cas !

Information de l'afssa :
Depuis quelques mois en France, la Direction generale de la concurrence, de la consommation et de la repression des fraudes (DGCCRF), ainsi que les centres antipoison et de toxico vigilance ont enregistre des signalements d'amertume transitoire apres consommation de pignons de pin. Ces signalements ont parfois ete relayes par des forums internet.
lire la suite sur leur site :

telecharger le document en pdf :

A ce jour nous avons pas encore de cause sur ce phenomene votre avis svp

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Re: Pignons de pins et goût amer en bouche

Message non lu par Victor-Emmanuel » mer. 23 déc. 2009 11:44


Je me suis replonge dans ce vieux dossier, evoque sur la Liste-Hygiene, et il ne semble pas y avoir de veritable nouvelle, ni d'explication scientifique averee (rien sur Google scholar).

De par leur nature, les noix (terme general) sont ameres et certaines plus que d'autres.
Comme elle contiennent de l'huile, elles rancissent plus ou moins vite suivant la nature du corps gras (noix et noisette plus vite que pepins de raisin, phenomene connu en cuisine !)
Il semblerait donc que la plupart des cas soient issus d'exportations chinoise et que la variete de Pinus spp (les pins qui fournissent les pignons) et de mauvaises conditions de stockage soient en cause.

Peu de documents :
"Pine mouth puzzle: Why do these nuts leave you with a bitter taste?" : ... taste.html

"Taste disturbances after pine nut ingestion" : ... e=fulltext

Issu de :
En francais, rien'.

Je viens de poser la question sur un forum pro de medecins'.

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Re: Pignons de pins et goût amer en bouche

Message non lu par Victor-Emmanuel » jeu. 24 déc. 2009 01:12

Petit complement et toujours en anglais, comme d'habitude'.

Edible nuts and seeds Pinaceae Pine nuts are the edible seeds of pines (family Pinaceae, genus Pinus). About 20 species of pine produce seeds large enough to be worth harvesting; in other pines the seeds are also edible, but are too small to be of value as a human food.1 2 3 Species and geographic spread

In Europe, pine nuts come from the Stone Pine (Pinus pinea), which has been cultivated for its nuts for over 6,000 years, and harvested from wild trees for far longer. The Swiss Pine (Pinus cembra) is also used to a very small extent.

In Asia , two species are widely harvested, Korean Pine (Pinus koraiensis) in northeast Asia (the most important species in international trade), and Chilgoza Pine (Pinus gerardiana) in the western Himalaya. Four other species, Siberian Pine (Pinus sibirica), Siberian Dwarf Pine (Pinus pumila), Chinese White Pine (Pinus armandii) and Lacebark Pine (Pinus bungeana), are also used to a lesser extent.

In North America , the main species are three of the pinyon pines, Colorado Pinyon (Pinus edulis), Single-leaf Pinyon (Pinus monophylla), and Mexican Pinyon (Pinus cembroides). The other eight pinyon species are used to a small extent, as are Gray Pine (Pinus sabineana), Torrey Pine (Pinus torreyana) and Sugar Pine (Pinus lambertiana). In the United States , pine nuts are mainly harvested by Native American tribes; in many areas, they have exclusive rights to the harvest.
Ecology and status

In the United States, millions of hectares of productive pinyon pine woods have been destroyed due to conversion to grazing lands, and in China, destructive harvesting techniques (such as breaking off whole branches to harvest the cones) and the removal of trees for timber have led to losses in production capacity.2
Physical characteristics

European Stone Pine nuts (Pinus pinea) to be compared with the picture below Pine nuts contain (depending on species) between 10€“34% protein, with Stone Pine having the highest content.2 They are also a source of dietary fibre. When first extracted from the pine cone, they are covered with a hard shell (seed coat), thin in some species, thick in others. The nutrition is stored in the large female gametophytic tissue that supports the developing embryo ( sporophyte) in the centre. Although a nut in the culinary sense, in the botanical sense pine nuts are seeds; being a gymnosperm, they lack a carpel (fruit) outside.

The shell must be removed before the pine nut can be eaten. Unshelled pine nuts have a long shelf life if kept dry and refrigerated (at €“5 to +2 °C); shelled nuts (and unshelled nuts in warm conditions) deteriorate rapidly, becoming rancid within a few weeks or even days in warm humid conditions. Pine nuts are commercially available in shelled form, but due to poor storage, these rarely have a good flavour and may be already rancid at the time of purchase.
In literature and legend

In an important Pueblo Indian story, a maiden eats a pine nut given to her by a divine figure and becomes pregnant. The child she bears is the Aztec conqueror Montezuma.
Culinary uses

Pine nuts have been eaten in Europe and Asia since the Paleolithic period. They are frequently added to meat, fish, and vegetable dishes. In Italian they are called pinoli or (rarely) pignoli 4 and are an essential component of Italian pesto sauce. The pignoli cookie, an Italian specialty confection, is made of almond flour formed into a dough similar to that of a macaroon and then topped with pine nuts. Pine nuts are also featured in the salade landaise of southwestern France. Pine nut coffee, known as pia±a³n ( Spanish for pine nut), is a speciality found in the southwest United States, especially New Mexico , and is typically a dark roast coffee having a deep, nutty flavour; roasted and lightly salted pine nuts can often be found sold on the side of the road in cities across New Mexico to be used for this purpose. Pine nuts are also used in chocolates and desserts such as baklava. It is also a widely used ingredient in Middle Eastern cuisine, reflected in a diverse range of dishes such as kibbeh, sambusek, ladies' fingers and many others.

Throughout Europe and Middle East the pine nuts used are from Pinus pinea (Stone Pine). They are easily distinguished from the Asian pine nuts by their more slender shape and more homogeneous flesh. Due to the lower price, Asian pine nuts are also often used, especially in cheaper preparations.Pine nuts contain thiamine, vitamin B1 and protein. Many dieters eat pine nuts because of their proven ability to suppress hunger5.
Risks of eating pine nuts

The eating of pine nuts can cause serious taste disturbances, lasting for days or weeks. The taste disturbance develops approximately one to three days after consumption. A bitter, metallic taste is described. In general, only a minority of pine nuts on the market present this problem.

The phenomenon of taste disturbances was first described in a scientific paper in 2001.6

Since the article, and especially in recent years, experiences of the phenomenon (strong bitter taste in the mouth for several days after eating pine nuts), have been reported by hundreds of people from all over the world (US, Canada, South Africa, Finland, Iceland, Germany, and many more).7 8

Concerning the cause, it has been observed that the pine nuts involved typically contain triglycerides formed by 16-18° unsaturated fatty acids. Analysis on pesticide residues and heavy metal did not reveal any contamination. Though very unpleasant, there doesn't seem to be a real health concern.

It seems that in many cases, the pine nuts involved are imported from China. In many countries the packaging of the pine nuts does not have information about the country of origin, and thus it is impossible to make any final conclusion.

Until now it is not clear which pine species is implicated, since the biological species of pine nut is normally not described on the package. However, there are reports that the species of nuts presenting a risk can be recognised because they are shorter, but this has not been verified.
Pine nut oil

Main article: Pine nut oil Pine nuts can be pressed to extract pine nut oil, which is valued both for its mild, nutty flavour and its health benefits such as appetite suppression and antioxidant action.
Other similar seeds

The large edible seeds of species of the Southern Hemisphere conifer genus Araucaria , notably Araucaria araucana (Pehuen) of Chile , Araucaria bidwillii (Bunya) of Australia and Araucaria angustifolia (Parana pine) of Brazil , are also often called, although improperly, pine nuts, though, in its original countries are called more appropriately as pia±as or pinhas.
See also

List of edible seeds

Farjon, A. (2005). Pines. Drawings and descriptions of the genus Pinus. Koninklijke Brill ISBN 90-04-13916-8. Lanner, R. M. (1981). The Pia±on Pine. A Natural and Cultural History. University of Nevada Press ISBN 0-87417-066-4. Lanner, R. M. (1981). Made for Each Other. A Symbiosys of Birds and Pines. Oxford University Press ISBN 0-19-508903-0. Locally also pinoccoli or pinocchi; Pinocchio means 'pine eye' from 'pino' ('pine') plus 'occhio' ('eye') Gavalas, E. (9 February 2007). " Pine Nuts Curb Appetite". Supplement News Blog. Retrieved on 2007-10-06. Mostin M. (March 2001). " Taste disturbances after pine nut ingestion". Eur J Emerg Med. 8 (1): 76. Belgian Poison Centre. doi : 10.1097/00063110-200103000-00036. Retrieved on 2008-02-09. Various (2006-2008). " Bitter taste in mouth while eating". Retrieved on 2008-09-09. Various (2006-2008). " Sensation of bitter taste in mouth. What could it be?". Retrieved on 2008-09-09.

Source : ... ient=opera


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