Volatile Phoducts of Apples III. Identification of Aldehydes and Ketones

Huelin, F. E.

doi:10.1071/bi9520328

Cited by 39 publications

(20 citation statements)

References 3 publications

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“…Two main compounds which have been isolated in degraded samples of L-ascorbic acid were furaldehyde and 5-(hydroxymethyl)furaldehyde (5-HMF) (Huelin 1952(Huelin , 1953Huelin et al 1971;Kanner et al 1981;Robertson and Samaniego 1986). Their presence has been proposed as index of browning (Berry and Tatum 1965;Kanner et al 1981;Meydav and Berk 1978;Robertson and Samaniego 1986).…”

Section: Furans and Furanonesmentioning

confidence: 99%

Non-enzymatic browning in citrus juice: chemical markers, their detection and ways to improve product quality

Bharate¹,

Bharate

2012

J Food Sci Technol

117

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Citrus juices are widely consumed due to their nutritional benefits and variety of pharmacological properties. Non-enzymatic browning (NEB) is one of the most important chemical reactions responsible for quality and color changes during the heating or prolonged storage of citrus products. The present review covers various aspects of NEB in citrus juice viz. chemistry of NEB, identifiable markers of NEB, analytical methods to identify NEB markers and ways to improve the quality of citrus juice. 2,5-Dimethyl-4-hydroxy-3(2H)-furanone (DMHF) is one of the promising marker formed during browning process with number of analytical methods reported for its analysis; therefore it can be used as an indicator for NEB process. Amongst analytical methods reported, RP-HPLC is more sensitive and accurate method, which can be used as analytical tool. NEB can be prevented by removal of amino acids/ proteins (via ion exchange treatment) or by targeting NEB reactions (e.g. blockage of furfural/ HMF by sulphiting agent).

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Section: Furans and Furanonesmentioning

confidence: 99%

Non-enzymatic browning in citrus juice: chemical markers, their detection and ways to improve product quality

Bharate¹,

Bharate

2012

J Food Sci Technol

117

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“…The odor of the apple volatiles was not detected when the apple skin pieces were exposed to the radiation source immediately after preparation. The volatile products of apples are known (9,12,13,20,21,23) and consist predominantly of acyl compounds and alcohols.…”

Section: Discussionmentioning

confidence: 99%

Photocontrol of Anthocyanin Synthesis in Apple Skin.

Siegelman

Hendricks²

1958

Plant Physiol.

177

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well as in moving-air Coilditions. In this modified form, shown in figure 1, OpIposite to the side tube used as an inlet for a current of air, the cup was provided with an inverted ground ttopper with a tiny container sealed onto its tip. Test oil could be placed in this container whenever its vapor WaR to be applied. The procedure of the following experiments was essentially similar to that used before.The resulting graphs of three experiments obtained when either rosemary or thyme vapor was applied in still-air conditions are shown in figure 5.In all these experiments the air stream was stopped, after a period of moving air, either at the same or before the time of introducing the oil into the porometer cup. 2) The effects of still and moving air on the stomatal behavior by the same plant were also tested. Stomata opened much wider in still than in moving air.3) On applying rosemarv and thyme vapors to illuminated leaves of cherry laurel, the stomata closed considerably. The closing effect was slightly more rapid in moving than in still air.4

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“…Chain length was determined by comparing the threshold volumes (Day et el., 1960) of the unknown derivatives with those of known derivatives on identically prepared columns and by the paper chromatographic behavior of the derivatives. The method of Huelin (1952) as extended by Schepartz (1961) was used except that the temperature of the chromatographic chamber was not regulated. In addition, the reverse phase procedure of Seligman and Edmonds (1955)) utilizing paper impregnated with a 5.1% solution of olive oil in CCL and a solvent system of methyl acetate-water (10:7) was used with ascending development.…”

Section: Introductionmentioning

confidence: 99%

Fractionation and Study of Compounds in Wood Smoke

Porter

Bratzler

Pearson

1965

Journal of Food Science

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SUMMARY Hard‐maple sawdust was sifted on a con‐trolled‐temperature hotplate for smoke production. The acids, total phenols, and carbonyl compounds were determined on the steam‐volatile and non‐steam‐volatile portions of both whole smoke and the vapor phase. Most of the compounds in these groups were found to be steam‐volatile. Several steam‐volatile monocarboxylic acids and monocarbonyl compounds were isolated and identified from smoke. The C1–C10 acids were found to be present in whole smoke, with the C1–C10 acids occurring in the greatest concentrations. Only C1–C10acids were found in the vapor phase of the smoke. The following monocarbonyls were identified in the steam‐volatile portion of whole smoke: 2‐pentanone, valeraldehyde, 2‐butanone, butanal, acetone, propanal, crotonaldehyde, and ethanal. In addition, tentative identification of isovalderaldehyde and methanal was made on the basis of a comparison of chromatographic behavior and absorption spectra of the known and unknown compounds.

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Volatile Phoducts of Apples III. Identification of Aldehydes and Ketones

Cited by 39 publications

References 3 publications

Non-enzymatic browning in citrus juice: chemical markers, their detection and ways to improve product quality

Non-enzymatic browning in citrus juice: chemical markers, their detection and ways to improve product quality

Photocontrol of Anthocyanin Synthesis in Apple Skin.

Fractionation and Study of Compounds in Wood Smoke

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