摘要:

AbstractExplants from guavaPridium guajava Lfruit, when cultured on Murashige and Skoog media containing different combinations of IAA, NAA, 2,4‐D and kinetin, yielded unorganised callus cultures. Light (>2000 lux) and kinetin (>5 mg litre−1) promoted chlorophyllous callus. However, none of the tested variations yielded organised cultures. Increase in kinetin from 0.2 to 0.8 mg litre−1resulted in a slight increase in the growth of the callus.There was perceptible guava fruit flavour in all three passages of callus cultures, all of which exhibited a slow growth rate. GC‐MS analysis of the volatile flavour fraction of the callus tissue revealed (Z)hex‐3‐en‐1‐ol, 3‐phenylpropyl acetate, (E)hex‐3‐en‐1‐ol, hexan‐1‐ol, (Z)hex‐3‐ynyl acetate, (E)hex‐2‐enal and cinnamyl acetate as prominent peaks. Incorporation of14C glucose,14C phenylalanine and14C acetate from the growth medium into the volatile fraction of the callus cultures was 0.07, 0.09 and 0.14% r

ISSN:0022-5142    

DOI:10.1002/jsfa.2740500112

出版商:John Wiley&Sons, Ltd    

年代:1990

数据来源: WILEY

摘要:

AbstractAnalysis of clove (Syzygium aromaticumL) bud oil extracted with liquid and supercritical carbon dioxide shows significant qualitative and quantitative compositional differences compared with oil obtained by the conventional hydrodistillation process. The parameters of pressure, temperature, contact time etc, and also the clove oil components, affect the extraction of the bud flavour from the spice.

ISSN:0022-5142    

DOI:10.1002/jsfa.2740500113

出版商:John Wiley&Sons, Ltd    

年代:1990

数据来源: WILEY

摘要:

AbstractNon‐blended juices (83) obtained directly from Spanish oranges and several computer‐simulated blends of these juices were used as reference samples for the detection of orange juice dilution. Amino acids (16), absorbances at different wavelengths (3), minerals (3), ash and isocitric acid were determined in each non‐blended juice. The values of these characteristics in blended samples were calculated from the proportions of juices used in simulating each blend. When using non‐blended juices for reference, no significant erroneous rejection (less than 1% working at the 99% confidence level) of pure juices and quite good detection of diluted samples were observed. By contrast, the use of reference sets of blended samples led to the erroneous rejection of many pure juices (74% of non‐blended juices when the reference set was constituted by binar

ISSN:0022-5142    

DOI:10.1002/jsfa.2740500114

出版商:John Wiley&Sons, Ltd    

年代:1990

数据来源: WILEY

ISSN:0022-5142    

DOI:10.1002/jsfa.2740500115

出版商:John Wiley&Sons, Ltd    

年代:1990

数据来源: WILEY

ISSN:0022-5142    

DOI:10.1002/jsfa.2740500101

出版商:John Wiley&Sons, Ltd    

年代:1990

数据来源: WILEY