Methods for the determination of oxygenated terpene, aldehyde, and ester concentrations in aqueous citrus essences

Attaway, J. A.; Wolford, R. W.; Dougherty, M. H.; Edwards, G. J.

doi:10.1021/jf60152a038

Cited by 15 publications

(9 citation statements)

References 4 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Ethyl butyrate is considered important to orange juice flavor (Ahmed et al, 1978). While the role of other esters in orange flavor is unclear, the total esters in orange AE has been used as an indication of quality (Attaway et al, 1967). The four aldehydes measured, acetaldehyde, octanal, neral and geranial are considered important to orange flavor (Ahmed et al, 1978).…”

Section: Fig 2-emulsionmentioning

confidence: 99%

Influence of Enzymatic Hydrolysis on Structure and Emulsifying Properties of Sardine (Sardina pilchardus) Protein Hydrolysates

Quaglia

Orban

1990

Journal of Food Science

View full text Add to dashboard Cite

The influence of enzymatic modification with Alcalase was studied on surface hydrophobic@, molecular weight distribution and emulsifying properties of ten hydrolysates from sardine differing in degree of hydrolysis. Surface hydrophobicity was evaluated fluorometrically using 1 anilino-8-naphthalenesulfonate (ANS); molecular weight distribution was determined by gel chromatography on a Superfine Sephadex G.50. Emulsifying capacity and stability were evaluated as functions of pH values and product concentration, in comparison with sodium caseinate. Results showed emulsifying properties, surface hydrophobicity and the high molecular weight fraction decreased as degree of hydrolysis increased. Thus production of hydrolysates with desired molecular structures and emulsifying properties is possible.

show abstract

Section: Fig 2-emulsionmentioning

confidence: 99%

Influence of Enzymatic Hydrolysis on Structure and Emulsifying Properties of Sardine (Sardina pilchardus) Protein Hydrolysates

Quaglia

Orban

1990

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…д.) с массовыми концентрациями компонентов, предопределяющими дескрипторные характеристики вин [1][2][3][4][5].…”

Section: анализ литературных данныхunclassified

“…При цьому потреба в цих мікронутрієнтах у населення, що мешкає в екологічно несприятливих умовах, значно підвищена [1,2].…”

Section: вступunclassified

“…У зв'язку з цим організм людини замість потрібних 150-200 мкг йоду на добу, отримує лише 40-50 мкг [2,3]. Йодна недостатність викликає важкі хвороби щито-видної залози -зоб, гіпотиреоз, порушення процесу формування і функції центральної нервової системи, ураження головного мозку і порушення психічного розвитку [3][4][5].…”

Section: вступunclassified

See 1 more Smart Citation

Research of flavor profiles of the red and white wines of Shabo terroir

Иукуридзе¹,

Ткаченко²,

Гураль³

et al. 2016

TAPR

View full text Add to dashboard Cite

“…Total esters as an indicator of ethyl butyrate content, were determined using a calorimetric method reported by Attaway et al (1967). Esters react with hydroxylamine hydrochloride in alkaline medium fNaOH).…”

Section: Calorimetric Analysismentioning

confidence: 99%

Sorption of Ethyl Butyrate and Octanal Constituents of Orange Essence by Polymeric Adsorbents

Tseng

Matthews

Gregory

et al. 1993

Journal of Food Science

View full text Add to dashboard Cite

Sorption characteristics, rates and capacities of polymeric adsorbents @AD-4, XAD-7, XAD-16, Duolite ES-865, Duolite S-761, Porapak-Q and XUS-43436) for ethyl butyrate and octanal were determined I using model solutions. Sorption of these two principal components of aqueous orange essence, was evaluated utilizing the Freundlich isotherm model. Breakthrough curves were determined using XAD-16 as adsorbent. The capacity of XAD-16 for ethyl butyrate in the column system was 4262 12 mg/g. There was no column breakthrough for octanal even after 130 bed volumes. Most (91.4%) of the adsorbed ethyl butyrate was eluted from XAD-16 resin by 95% ethanol elution. Recovery of adsorbed octanal from the resin was 66.4%.

show abstract

Methods for the determination of oxygenated terpene, aldehyde, and ester concentrations in aqueous citrus essences

Cited by 15 publications

References 4 publications

Influence of Enzymatic Hydrolysis on Structure and Emulsifying Properties of Sardine (Sardina pilchardus) Protein Hydrolysates

Influence of Enzymatic Hydrolysis on Structure and Emulsifying Properties of Sardine (Sardina pilchardus) Protein Hydrolysates

Research of flavor profiles of the red and white wines of Shabo terroir

Sorption of Ethyl Butyrate and Octanal Constituents of Orange Essence by Polymeric Adsorbents

Contact Info

Product

Resources

About