Browning in Fruits, Nonvolatile Acids of Prunes

Abstract

graphic analytical method to make the qualitative statement that all the flavones listed have been found in neutral fractions throughout one entire season.As far as the author knows, this is the first systematic attempt at analysis of such a fraction. It is hoped to devise a more practicable method of analysis and to apply it in further studies. Aside from the general qualitative and quantitative information presented in the present paper, this work led to the isolation of tetra-O-methylscutellarein (5). It is believed that this is the first isolation of this BROWNING IN FRUITS substance from natural sources, although it has long been known as a derivative of similar flavones. Tangeretin had not heretofore been known to occur in oranges. The other flavones mentioned have been found in this fruit and information concerning them has been summarized by Horowitz (2).

Development and metabolism of the fruit and seed of the Japanese plum Ozark premier (Rosaceae)

“…In those plums studied, malic and quinic acid account for the bulk of the organic acid content of ripe flesh. However, there is considerable variation between plums in their contents (De Moura and Dostal, 1965;Garcia-Mariňo et al, 2008;Singh et al, 2009). In contrast, cherry flesh contains almost exclusively malic acid and peach flesh also accumulates citric acid (Van Gorsel et al, 1992;Moing et al, 1998).…”

Identification of Somatosensory Compounds Contributing to Slipperiness and Thickness Perceptions in Canned Prunes (Prunus domestica)

“…To mimic natural acidity of the prunes, pH 4 medium was achieved by acidifying water with a 6:1 malic acid/quinic acid mixture. Malic acid is the primary organic acid present in prunes and prune juices, with quinic acid at the second highest abundance, with the ratio of 6:1 malic acid/quinic acid. − A panel consisting of eight members (aged 22–36 years, two men and six women) was trained to evaluate thickness and slipperiness intensity using aqueous glycerin solutions (0.5 and 1.0%, v/v, corresponding to slipperiness intensity ratings of 5 and 10, respectively) and coconut milk dilutions in water (1:5 and 1:3 dilutions corresponding to thickness ratings of 5 and 10, respectively) as references. Panelists were asked to evaluate each sample for their slipperiness and thickness intensity on a 10 cm line scale while wearing a nose clip.…”