Chemistry of Food Colour

Hutchings, J. B.

doi:10.1007/978-1-4615-2123-5_10

Cited by 11 publications

(7 citation statements)

References 249 publications

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“…Hot luminous stars have radiatively-driven stellar winds that, if strong enough, may result in appreciable (tens of km s −1 ) outward motion even down in the photosphere where the spectral lines are formed. This was first demonstrated in a series of papers by Hutchings (1968aHutchings ( , 1968bHutchings ( , 1969Hutchings ( , 1970aHutchings ( , 1970bsee also 1979). This results in the possibility that the two components in an early-type binary may have different average velocities, equivalent to saying that separate "center of mass" velocities may be needed for each component, i.e., that actually γ 1 and γ 2 are needed.…”

Section: Determining the Orbital Semi-amplitudes And The Minimum Massesmentioning

confidence: 89%

Photometric and Spectroscopic Studies of Massive Binaries in the Large Magellanic Cloud. I. Introduction and Orbits for Two Detached Systems: Evidence for a Mass Discrepancy?

Massey

Morrell

Neugent

et al. 2012

ApJ

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The stellar mass-luminosity relation is poorly constrained by observations for high mass stars. We describe our program to find eclipsing massive binaries in the Magellanic Clouds using photometry of regions rich in massive stars, and our spectroscopic follow-up to obtain radial velocities and orbits. Our photometric campaign identified 48 early-type periodic variables, of which only 15 (31%) were found as part of the microlensing surveys. Spectroscopy is now complete for 17 of these systems, and in this paper we present analysis of the first two, LMC 172231 and ST2-28, simple detached systems of late-type O dwarfs of relatively modest masses. Our orbit analysis yields very precise masses (∼ 2%), and we use tomography to separate the components and determine effective temperatures by model fitting, necessary for determining accurate (0.05-0.07 dex) bolometric luminosities in combination with the light-curve analysis. Our approach allows 1 This paper includes data gathered with the 6.5 meter Magellan and 1.0 meter Swope Telescopes located at Las Campanas Observatory, Chile, as well as data obtained with the SMARTS Consortium 1.3 and 1.0 meter telescopes located at Cerro Tololo Inter-American Observatory, Chile.

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Section: Determining the Orbital Semi-amplitudes And The Minimum Massesmentioning

confidence: 89%

Photometric and Spectroscopic Studies of Massive Binaries in the Large Magellanic Cloud. I. Introduction and Orbits for Two Detached Systems: Evidence for a Mass Discrepancy?

Massey

Morrell

Neugent

et al. 2012

ApJ

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“…Another possible pathway for chlorophyll breakdown is the loss of phytol, catalyzed by chlorophyllase, with formation of chlorophyllides, which are more sensitive than chlorophylls to the loss of Mg 2+ (15). As a function of drying conditions, the development of brown pigments is observed (16). As the leaf is heated, the intercellular spaces collapse, liberating plant acid compounds and releasing chlorophylls from the protein complex.…”

Section: Introductionmentioning

confidence: 99%

Changes in the Chemical Composition of Basil Caused by Different Drying Procedures

Cesare¹,

Forni²,

Viscardi³

et al. 2003

J. Agric. Food Chem.

120

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Basil (Ocimum basilicum L.) leaves were dried using a microwave oven at atmospheric pressure or two traditional methods: air-drying at 50 degrees C and freeze-drying. The microwave-drying was carried out at different powers and times on raw basil leaves, while for air and freeze-drying techniques, both raw and blanched leaves were used. The raw and dried basil was analyzed for selected aroma compounds by gas chromatography/mass spectrometry-selected-ion-monitoring, the chlorophyll a and b by HPLC and the color by a reflected-light colorimeter. For dried samples microwaved for 1 min at 270, 2 min at 440, 1 min at 650, and 1 min at 1100 W, the percentage retentions of the characteristic volatile compounds (eucalyptol, linalool, eugenol, and methyl eugenol) were higher than in the samples dried by traditional methods, with the exception of freeze-dried unblenched basil. Microwave drying allowed a larger retention of chlorophyll pigments than air-drying and freeze-drying (with or without blanching) and preserved the color of the raw basil. Microwave drying requires a much shorter treatment and implied the simultaneous blanching of the material.

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“…In view of this, the change observed in the chromaticity of Amarena wines may be explained by the concomitant variation of anthocyanins. In fact, as already observed in Table 1 , free monomeric pigments of anthocyanins, responsible for a purple-red color, decreased during the wine aging because they were likely displaced by more stable polymeric pigments, responsible for orange-red hues [ 81 , 88 ].…”

Section: Resultsmentioning

confidence: 95%

“…Indeed, color provides information about the type of wine, winemaking or aging process and can often anticipate the taste and/or odor properties based on the previous experience of the consumer[77].Anthocyanins are the main polyphenols responsible for the color of a wine. These molecules are relatively water-soluble, exhibit color thanks to the resonant structure of their flavylium ion[78][79][80], and are usually linked to a glucose molecule, which can be hydrolyzed, thus, allowing the release of less stable anthocyanidins[81,82], such as cyanidin, delphinidin, peonidin, petunidin and malvidin, very common in grape skins. Anthocyanins are gradually extracted from skins during the early stages of winemaking and provide musts and young wines their typical bluish-red color.…”

mentioning

confidence: 99%

Valorization of Traditional Alcoholic Beverages: The Study of the Sicilian Amarena Wine during Bottle Aging

Bella

Porretti

Albergamo

et al. 2022

Foods

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Traditional alcoholic beverages have always been part of the Mediterranean culture and, lately, they have been re-evaluated to valorize both the territory and local customs. In this study, the Amarena wine, a fortified wine included in the national list of the traditional agri-food products, was characterized during bottle aging for oenological parameters, chromaticity, volatiles, and inorganic elements. Then, experimental data were visually interpreted by a principal component analysis (PCA). PCA revealed that most of oenological parameters (i.e., alcoholic grade, total dry extract, sugars, organic acids, and phenolic compounds) had a scarce discriminating power. Additionally, ethyl esters were only present in younger products, while remaining at quite constant levels. Conversely, certain metals (i.e., Mg, Na, Mn, Zn, and Cu), chromatic properties, and pH differentiated older Amarena bottles from the younger counterpart. Particularly, acetaldehyde and furanic compounds proved to be valid aging markers. A sensorial analysis highlighted that fruity and floral odors and flavors characterized younger beverages, while dried fruity, nutty, and spicy notes were displayed by older products, along with the valuable attribute of “oxidized” typically observed in aged Sherry wines. Overall, this study may encourage the production and commercialization of the Amarena wine, thus preserving the cultural heritage of the Mediterranean area.

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Chemistry of Food Colour

Cited by 11 publications

References 249 publications

Photometric and Spectroscopic Studies of Massive Binaries in the Large Magellanic Cloud. I. Introduction and Orbits for Two Detached Systems: Evidence for a Mass Discrepancy?

Photometric and Spectroscopic Studies of Massive Binaries in the Large Magellanic Cloud. I. Introduction and Orbits for Two Detached Systems: Evidence for a Mass Discrepancy?

Changes in the Chemical Composition of Basil Caused by Different Drying Procedures

Valorization of Traditional Alcoholic Beverages: The Study of the Sicilian Amarena Wine during Bottle Aging

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