摘要:

SUMMARYThe terpene and sesquiterpene hydrocarbons in various citrus essential oils are analyzed in a two‐step procedure. During the first step, the oxygen‐containing compounds are removed by column chromatography. In the second step, the terpenoid‐free oil is analyzed by gas chromatography, using a small sample to obtain the terpene analysis and a larger sample to obtain the sesquiterpene analysis. It was found expedient to increase the temperature during the analysis to shorten the sesquiterpene elution time. This method has been applied to different types of orange and grapefruit oils, also to tangerine, lemon, and lime oils. It is now possible to obtain a rapid evaluation of the hydrocarbons in these essential oils. A semi‐quantitative relationship between the hydrocarbons in the individual oils and between various oils can be obtained directly from the chromatograms. The identity of the constituents was determined by infrared and mass spectroseopy, and the wide compositional variations between the oils are di

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1965.tb01772.x

出版商:Blackwell Publishing Ltd    

年代:1965

数据来源: WILEY

摘要:

SUMMARYThis paper describes isolation, separation, and partial identification of 21 volatile components from high‐temperature‐cured off‐flavor peanuts. Isolation was accomplished by vacuum distillation. Separation was achieved by gas chromatography, using diisodecylphthlate and polyethylene glycol 600. Identification was based upon relative retention volumes on the two columns used and functional group analysis. Eleven of the 21 compounds were identified: formaldehyde, acetaldehyde, ethanol, acetone isobutyraldehyde, ethyl acetate, butyraldehyde, isovaleraldehyde, 2‐methyl valeraldehyde, methyl butyl ketone and hexaldehyde. Three others were partially ide

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1965.tb01773.x

出版商:Blackwell Publishing Ltd    

年代:1965

数据来源: WILEY

摘要:

SUMMARYThe carotenoids of nine varieties of apple, four varieties of pear, two of strawberry, and one of cherry were examined. The first three fruits are low in carotenoid (0.3—5.0 ppm on a fresh‐fruit basis), the pears exceptionally so (0.3—1.2 ppm). The cherry ranks somewhat higher (5—11 ppm). With the possible exception of the cherry, no new polyene synthesis appears to occur during r

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1965.tb01774.x

出版商:Blackwell Publishing Ltd    

年代:1965

数据来源: WILEY

摘要:

SUMMARYThe red pigments from Early Black cranberries were extracted with methanol, purified by lead acetate precipitation and polyamide columns, separated on silicic acid columns, and crystallized. The four pigments were identified as cyanidin‐3‐monogalactoside, peonidin‐3‐monogalactoside, cyanidin‐3‐monoar‐abinoside, and peonidin‐3‐monoarabinoside based on the following evidence:Rtdata in three solvents, fluorescence, sugar‐aglycone ratios, formic acid and hydrogen peroxide hydrolysis, and spectral data. The absorption coefficients in ethanol‐0.1/N hydrochloric acid (85:15)

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1965.tb01775.x

出版商:Blackwell Publishing Ltd    

年代:1965

数据来源: WILEY

摘要:

SUMMARYThe effect of ingoing sirup concentration, various headspace atmospheres, and time and temperature of storage on the retention of the anthocyanin pigments in canned red and black raspberries was determined. The four anthoeyanins of red raspberries and the three anthocyanins of black raspberries were separated by column chromatography and analyzed spectrophotometrically. The anthocyanins appeared to be similar in the two species as determined by paper chromatography. The absorption maximum of the pigments shifted during storage. Prolonged times and higher temperatures of storage both significantly reduced the recoverable anthocyanins. Increased concentration of ingoing sirup and the presence of oxygen resulted in greater pigment destruction.

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1965.tb01776.x

出版商:Blackwell Publishing Ltd    

年代:1965

数据来源: WILEY

摘要:

SUMMARYFree amino acid analyses were conducted on 24 muscle tissue samples of chicken, both young and old, fresh and aged, in an attempt to show some properties or constituents of the meat which might he related to quality factors, such as tenderness. In general, ammonia nitrogen remained fairly constant throughout the study. Storage resulted in increases in free amino acids, with proline being a major exception. Light meat showed less free amino acids than dark meat, with major exceptions being lysine and histidine. In most cases, broilers had more free amino acids than hens. Taurine concentration was much higher in the dark meat of both broilers and hens. No relation was found between tenderness and the general pattern of free amino acid concentration or between tenderness and the concentration of any single free amino acid.

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1965.tb01777.x

出版商:Blackwell Publishing Ltd    

年代:1965

数据来源: WILEY

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1965.tb01778.x

出版商:Blackwell Publishing Ltd    

年代:1965

数据来源: WILEY

摘要:

SUMMARYA study of the distribution of the free amino acids in different commercial varieties of cocoa beans revealed differences which might account, at least in part, for the acknowledged variations in aroma and flavor of the products obtained from these raw materials.

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1965.tb01779.x

出版商:Blackwell Publishing Ltd    

年代:1965

数据来源: WILEY

摘要:

SUMMARYOntario, Katahdin, and Pontiac potatoes grown with and without boron foliar spray were examined for discoloration and lipid content. The lipid was fractionated into free fatty acids, neutral fat, and phospholipids. The free fatty acids from each of the three fractions were esterified and determined quantitatively by gas chromatography. Discoloration was measured with a Hunter color‐difference meter.The total lipid of all three varieties was higher in potatoes treated with boron than in the control potatoes. Cortex tissue was significantly higher in lipid content that center tissue. Pontiac potatoes, the variety most resistant to discoloration, had the highest lipid content. The phospholipid fraction of all three varieties was higher in the potatoes treated with boron, and the neutral‐fat fraction was higher in Pontiac potatoes treated with boron than in untreated potatoes.Treatment of potatoes with boron tended to increase the amount of unsaturated and decrease the amount of saturated fatty acids. The free fatty acid fractions of potatoes receiving boron treatment were lower in palmitic and higher in linoleic acid than the control, the neutral fat fraction was higher in linolenic acid, and the phospholipid fraction was lower in palmitic acid. Potatoes receiving boron discolored less than control potat

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1965.tb01780.x

出版商:Blackwell Publishing Ltd    

年代:1965

数据来源: WILEY

摘要:

SUMMARYThe products formed on reaction of neoxanthin with hydrochloric acid in methanol and in acetone indicate that neoxanthin is 3,3′,5′‐trihydroxy‐5′6′‐dihydro‐5,6‐epoxy‐beta‐carotene. The tertiary 5′‐hydroxyl group reacts in a similar manner to the allylic 3

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1965.tb01781.x

出版商:Blackwell Publishing Ltd    

年代:1965

数据来源: WILEY