摘要:

SUMMARYAs part of a study of the flavor constituents of orange oil, 13 terpenes and 11 sesquiterpene hydrocarbons were isolated and identified. The terpene hydrocarbons were identified as α‐thujene, α‐pinene, camphene, 2,4‐p‐mentbadiene, sabinene, myrcene, Δ‐3‐carene, α‐phellandrene, α‐terpinene, limonene, Δ‐3‐terpinene, p‐cymene, and terpinolene. The sesquiterpene hydrocarbons were identified as α‐copaene, α‐ylangene, β‐copaene, β‐elemene, caryophyllene, β‐ylangene, farnesene, α

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1965.tb00252.x

出版商:Blackwell Publishing Ltd    

年代:1965

数据来源: WILEY

摘要:

SUMMARYAnthocyanin in freestone peaches was extracted, purified, and crystallized. The pigment was characterized by its absorption spectra in the visible and infrared region. Acid hydrolysis of the pigment yielded glucose and cyanidin, present in equal amount on a molar basis. No intermediate glycoside was found when the pigment was hydrolyzed under mild conditions, indicating a monoglycoside structure. Alkali degradation of the aglycone yielded phloroglucinol and protocatechuic acid, showing the presence of cyanidin in the pigment. The absorption peak of the pigment in a 0.01% methanolic HCl solution shifted from 525 to 568 mμ when aluminum chloride was added to form a chelate, indicating the presence of orthophenolic groups in the molecule. The peach anthocyanin is identified as a J‐mono‐glucoside of cyanidin. Variation in anthocyanin content between different varieties of California‐grown freestone peaches at various ripeness levels is presented. The importance of anthocyanin to discoloration in canned freestone peaches is dis

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1965.tb00253.x

出版商:Blackwell Publishing Ltd    

年代:1965

数据来源: WILEY

摘要:

SUMMARYbeta‐Citraurin was found to be a major component of the carotenoid mixtures of Clementine and Dancy tangerine peels, and a minor component in navel and Valencia orange peel carotenoids. beta‐Apo‐8′‐carotenal was present as a minor constituent in Clementine and Dancy tangerine peel carotenoids. A new carotenoid aldebyde, apo‐12′‐violaxanthal, was obtained from Clementine and Dancy

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1965.tb00254.x

出版商:Blackwell Publishing Ltd    

年代:1965

数据来源: WILEY

摘要:

SUMMARYDeveloping pineapple fruit were analyzed at weekly intervals, two lots in 1958 and four lots in 1963. Both spring and summer harvests were included. Soluble solids, sucrose, reducing sugars, titrable acids, pH, citric acid, and alcohol‐insoluble solids in the flesh show consistent patterns of change during fruit development. The soluble solids and pH of the shell tissues also relate to fruit development, but differ from those in the flesh tissues. By contrast, malic acid and ascorbic acid appear to vary in association with short‐term weather conditions, not with stage of fruit development. The trends in carbohydrate and acid constituents of pineapple fruit suggest several discrete physiological stages: prematuration; maturation, beginning about seven weeks before normal ripeness; ripening, beginning two to three weeks before the half‐yellow stage of ripeness; and senes

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1965.tb00255.x

出版商:Blackwell Publishing Ltd    

年代:1965

数据来源: WILEY

摘要:

SUMMARYNitrogenous constituents of developing pineapple fruit were determined at weekly intervals on two lots of fruit in 1958 and four lots in 1963. Some analyses on shell tissue were included. The fraction of nitrogen in the flesh of the fruit not precipitated by trichloroacetic acid or by heating fell during the prematuration period, then rose during the final weeks of development. By contrast, the concentration of heat‐soluble nitrogen in the shell fell throughout fruit development. Many of the constituent free amino acids in the juice also showed a minimum concentration during the middle of the developmental period, or maturation. The notable exception to the nitrogen trends was methionine, which was generally absent until onset of final ripening but present in considerable amounts thereafter. Protein concentration rose during the first weeks after cessation of flowering, then dropped somewhat during the remainder of fruit development. Little or no protease activity was found in the flesh of fruit shortly after flowering, but the enzyme then appeared abruptly and remained at a high level during fruit development, dropping only during the final period of ripening. Peroxidase activity was high in the young fruit and fell steadily throughout fruit development, reaching a minimum during ripening. At this time, the activity was only a third that of the fruit shortly after flowering. The trends in nitrogenous constituents reinforced the earlier suggestion of several discrete physiological stages in the development of the pineapple frui

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1965.tb00256.x

出版商:Blackwell Publishing Ltd    

年代:1965

数据来源: WILEY

摘要:

SUMMARYPigments in the shell and flesh tissues of developing pineapple fruit were analyzed at weekly intervals on four different lots of fruit ripening in the spring and in the summer of 1963. Chlorophyll in the shell showed little change until final ripening began. It then disappeared during the final two weeks of development. Anthocyanin and chalcone compounds in the shell fell off steadily throughout fruit development. The carotenoid pigments in the shell showed a small downward trend during development, followed by a small rise during senescence of the fruit, after the chlorophyll had disappeared. In the flesh, however, the carotenoids showed quite marked changes. These pigments fell until about seven weeks before ripeness, then rose markedly during the final two‐week ripening period. The trends in plant pigments are consistent with suggestions from earlier studies on nitrogenous, carbohydrate, and acid constituents of the pineapple during development, indicating that there are several discrete physiological stages for the frui

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1965.tb00257.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.tb00258.x

出版商:Blackwell Publishing Ltd    

年代:1965

数据来源: WILEY

摘要:

SUMMARYThe effect of fat, pH, and volatile acids on the perception of diacetyl was investigated. At the normal pH of skim milk or cream the threshold for diacetyl was 0.01 ppm. At pH 5.0 the threshold in skim milk was 0.2 ppm, and at pH 4.4 the diacetyl threshold in cream was 0.05 ppm. The fat content of cream probably suppresses the acid effect. The presence of propionic acid did not lower the threshold of diacetyl in sour cream. Formic acid lowered the threshold slightly, whereas acetic acid and acetaldehyde lowered it considerably.

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1965.tb00259.x

出版商:Blackwell Publishing Ltd    

年代:1965

数据来源: WILEY

摘要:

SUMMARYLipids extracted from chicken breast muscle, thigh muscle, and skin tissue were fractionated by thin‐layer and column chromatography. Breast muscle lipids were highest in the proportions of phospholipids to neutral lipids, followed by thigh muscle and skin tissue lipids. Gas‐liquid chromatography analysis of the fatty‐acid‐containing fractions showed that phospholipids contained higher levels of 18‐carbon saturated, and 20–24‐carbon unsaturated fatty acids than triglycerides. Triglycerides contained higher levels of 18‐carbon mono‐ and diunsaturated fatty acids than phospholipids. The minor lipids were generally between the phospholipids and triglycerides in their proportion of saturated to unsaturated fatty acids. The fatty acid composition of similar lipid fractions did not vary appreciably with tissue location: only the proportion or level of lipid fractions varied in

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1965.tb00260.x

出版商:Blackwell Publishing Ltd    

年代:1965

数据来源: WILEY

摘要:

SUMMARYThe leucoanthocyanins present in the peel and flesh of Gravenstein apple were extracted with methanol and fractionated. Five preparations were obtained from apple peel, and three from apple flesh. These were characterized on the basis of solubility, mobility on paper, astringency and nature of products yielded on heating with dilute and concentrated hydrochloric acid solutions. On mild acid hydrolysis both the peel and flesh leucoanthocyanins yielded catechin and epicatechin. On stronger acid hydrolysis these yielded cyanidin and pelargonidin. Absorption spectra were obtained in the visible, ultraviolet, and infrared regions. The major apple leucoanthocyanins were found to be highly polymerized and quite complex.

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1965.tb00261.x

出版商:Blackwell Publishing Ltd    

年代:1965

数据来源: WILEY