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  • 1985-1989
  • 1960-1964  (3)
  • 1964  (3)
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  • 1985-1989
  • 1960-1964  (3)
Year
  • 1
    Electronic Resource
    Electronic Resource
    Source of Aromatic Compounds in Maple Sirup Flavor (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A sugar-free maple flavor concentrate made by extracting maple sirup with chloroform has been found to contain vanillin, syringaldehyde, and dihydroconiferyl alcohol, aromatic compounds related to lignin. When a chloroform extract of the sap of the maple tree is subjected to alkaline hydrolysis and nitrobenzene oxidation, the amounts of vanillin and syringaldehyde increase. The amount of dihydroconiferyl alcohol in this sap extract increases upon alkaline hydrolysis and then decreases upon subsequent nitrobenzene oxidation. Nitrobenzene oxidation of lignin-like material in the sap yields vanillin as the chief reaction product.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb00454.x
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    Paper (German National Licenses)
    Fulltext
  • 2
    Electronic Resource
    Electronic Resource
    Some Aromatic Compounds in Sap Composition of Maple Sap and Sirup (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The constituents of a chloroform extract of maple sap were resolved by gas chromatography. The high-boiling components were found to be the aromatic compounds coumarin, vanillin, syringaldehyde, coniferyl aldehyde, and 2, 6-dimethoxybenzoquinone. None were present in the sap in concentrations greater than 1 ppm. An ether-insoluble lignin was indicated by both chemical tests and infrared data. No significant differences were observed between the chromatograms of early and late sap extracts.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb01762.x
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    Paper (German National Licenses)
    Fulltext
  • 3
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    Unknown
    Automatic checkout for apollo. (1964)
    In:  Other Sources
    Details
    Publication Date: 2019-01-25
    Description: Automatic acceptance checkout equipment-spacecraft system for apollo program
    Keywords: ELECTRONICS
    Format: text
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    NASA TECHNICAL REPORTS
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