Organic material and a few tree trunks have been recovered from the shrinking ice deposits of Velebit Mountain, Croatia. Ten radiocarbon (14C) dates, seven new measurements and three recalibrated ones, from three cave ice deposits were evaluated. The new data argue for the preservation of a ~1000-yr-old deposit in the Kugina Ice Cave and a <500-yr-old accumulation in the Ledena Pit. A 14C age suggests that the ice in the lower section of Vukušić cave ice deposit is very likely older than 3500 yr. The work is in progress to verify this suggestion. Evaluation of the temporal distribution of the calibrated ages of the 14C-dated vegetal remains allowed constraining the accumulation and ablation history of cave ice in the northern and central Velebit. Periods lacking vegetal remains in these cave ice deposits (before the 11th century and in the 15th century) tend to match with similar patterns from other cave ice deposits from the Eastern Alps and the Swiss Jura Mountains, suggesting large-scale coherence regulating European cave ice mass balance changes over the past ~1200 yr.

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SUMMARYA number of new nitrohydroxychalcones have been synthesized using sodium hydroxide and hydrogen chloride as catalysts. I t has been found that with substituents which increase the acidity of acetophenones or the electrophilic character of benzaldehydes (e.g. NOn, halogen, CN), sodium hydroxide is the better condensing agent, while with those substituents which increase the basic strength of the carbonyl, hydrogen chloride is satisfactory.

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Aim of this research/project to determine the external and internal preferences of pear using descriptive sensory analysis, consumer preference. The research was performed on local consumers. Destructive measurements included fi rmness by puncture tests, soluble solids content (SSC), titrated acidity (TA). While there is a general positive trend for increasing preference with fi rmness, some consumers will prefer softer apples, and some will dislike the fi rmest pear. Sensorial judgement is able to classify the attractiveness, preference of properties specifi c for pear. Tests were performed by 13 persons on 4 pear varieties (Bosc kobak, Conference, Packham’s Triumph, Dessertnaia) checking 11 sensorial properties on a scale of 1 to 100 points. Relations of measurements and judgements were processed by correlation analysis. For analysis, the objects were furnished in 2011 from different growing sites (Csenger, Mérk and Nagykanizsa), taking from the store (in January) immediately. Among those the best notes were given to Bosc kobak and Conference coming from Mérk and to Packham’s Triumph grown at Nagykanizsa. It was stated that the success of sensorial judgement depends on the state of maturity, which is diffi cult to guarantee to be synchronous among samples of different varieties. Mature fruits are more praised as a sample of Bosc kobak taken from a chain of department store proved to be of balanced composition regarding its sugar/acid ratio (0.12) and the optimal fi rmness (5.75 N/cm2). Results of the correlation analysis suggest that the thickness of the skin is a decisive component of preference (r= 0.857), the typical pear flavour (r= 0.948), the taste as sweetness and acidity (r= 0.930 and r= 0.813). At the same time, no valuable relation could be detected between the data raised in the laboratory and the preference expressed by the sensorial tests, which should signalise that the opinion of consumers does not depend on any individual parameter obtained in the laboratory (sugar- or acid content, fi rmness) but rather on the complexity of several decisive components together (sweetness, acidity, fl avour, skin, etc.). The consumers’ preference cannot be measured objectively without the aid of adequate expertise and a prosperous surrounding, samples of optimal maturity and a thoughtfully edited judging form.

Die Darzens‐Kondensation der Phenacylhalogenide (I) mit den Aldehyden (II) in Äthanol in Gegenwart von HCl, Schwefelsäure oder Phosphorsäure als Katalysator führt zu den Epoxyketonen (III).

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