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  • 1
    Electronic Resource
    Electronic Resource
    Comparison of the volatile compounds from several commercial peach cultivars (1990)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 38 (1990), S. 234-237 
    Details
    ISSN: 1520-5118
    Source: ACS Legacy Archives
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/jf00091a051
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  • 2
    Electronic Resource
    Electronic Resource
    Changes in nonvolatile acids, sugars, pectin and sugar composition of pectin during peach (Cv. Monroe) maturation (1990)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 38 (1990), S. 383-387 
    Details
    ISSN: 1520-5118
    Source: ACS Legacy Archives
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/jf00092a008
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  • 3
    Electronic Resource
    Electronic Resource
    Identification of the Volatile Constituents from Scuppernong Berries (Vitis rotundifolia) (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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: Steam volatile oils were obtained from three cultivars of scuppernong berries at three levels of maturity and analyzed by capillary gas-liquid chromatography-mass spectrometry (GLC-MS). Thirtyeight compounds consisting of aldehydes, substituted furans, ketones, alcohols, aromatic and aliphatic hydrocarbons, terpenes, and esters were identified. Major components from ripe berries were 2-pentanone, hexanal, toluene, furfural, 2-hexenal, xylene, benzylaldehyde, geraniol, β-phenylethanol formate, γ-terpinene, benzylalcohol, phenylethanol, linalool, isomer of nonadienal, β-ionone, and an unidentified pair of terpenes, m/e 152 and 154. Green berries had higher levels of 2-hexenal, hexanal, and toluene than ripe and midripe berries, and included other low retention-time compounds. Sugar levels of fruit increased with berry maturity, whereas acidity decreased.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb13669.x
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  • 4
    Electronic Resource
    Electronic Resource
    Comparison of the Volatile Constituents from Rabbiteye Blueberries (Vaccinium ashei) During Ripening (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 50 (1985), 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: GLC-MS analyses of steam distillates prepared from Delite, Tifblue, and Woodard cultivars of rabbiteye blueberries at three stages of maturity showed qualitative and quantitative differences in their organic constituents. Fifty-one compounds, consisting of aldehydes, ketones, alcohols, aromatic hydrocarbons, terpenes, esters, and three methyl substituted indanones (the latter tentative) were identified and compared. Most compounds with molecular weights of 100 - 200 amu appeared to increase with maturity and indicate potential use as indices of quality. Terpenes, C6 unsaturated aldehydes, and unsaturated alcohols were the predominant types of compounds identified in the distillates. Synthetic mixtures of lina- 1001, trans-2-hexenal, trans-2-hexenol, cis-3-hexen-1-ol and geraniol possessed typical fruity aromas reminiscent of fresh blueberry odorflavor as determined by informal sensory evaluations.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb13419.x
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  • 5
    Electronic Resource
    Electronic Resource
    GLC-MS Analysis of Volatile Constituents in Rabbiteye Blueberries (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Steam volatile oils were obtained from Rabbiteye blueberries (Vaccinium ashei Reade, cv. Tiftblue) in amounts of ca. 25 ppm of the berry and analyzed by capillary gas-liquid chromatography-mass spectrometry. Major components identified were ethyl acetate, limonene, hexanol, cis-2-hexenol, heptanol, cinerolone, β-ionone, terpinene-4-o1, 2-undecanone, α-terpineol, 1-carveol, nerol and eugenol. Of the 42 compounds identified, 29 have not been previously reported as constituents of blueberry volatiles.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14849.x
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  • 6
    Electronic Resource
    Electronic Resource
    Ph ADJUSTMENT CONTROL OF OXIDATIVE OFF-FLAVORS DURING GRINDING OF RAW LEGUME SEEDS (1970)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 35 (1970), 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: Grinding dry California Small White beans or Lee soybeans under acid conditions inhibited lipoxidase in the seeds and resulted in bland legume slurries and “milks.” Sensory evaluation and gas chromatography were used to determine the effect of processing method on flavor. Off-flavor development was suppressed at pH 3.85 and below; acidification to about pH 2.0 was necessary to obtain maximum protein extraction in the preparation of legume “milk.” Acceptable bland products were obtained from the slurries by neutralization after heating.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1970.tb00925.x
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  • 7
    Electronic Resource
    Electronic Resource
    Effects of Dielectric and Steam Heating Treatments on the Storage Stability of Pecan Kernels (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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: Pecan kernels, exposed to dielectric heating treatments for 1, 2, and 2.5 min at 43 MHz, and kernels from in-shell pecans subjected to atmospheric steam for 4 min were evaluated over 16 wk of accelerated storage for flavor quality, formation of hydroperoxides, and moisture equilibrium. All heat treatments were effective in stabilizing flavor quality during storage. Initial peroxide values were greater for higher intensity heat treatments; however, at the end of storage values for these treatments were lower. Moisture equilibrium of the kernels was affected by high heat treatments, which exhibited an initial drying effect and retardation of equilibration during storage. Lipoxygenase was identified in extracts from pecan kernels; however, substances extracted during isolation of the enzyme interfered with reliable replication of results and prevented quantitative analyses in relation to inactivation by heat treatment.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb13235.x
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  • 8
    Electronic Resource
    Electronic Resource
    Effects of Dielectric and Steam Heating Treatments on the Pre-Storage and Storage Color Characteristics of Pecan Kernels (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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: Pecan kernels were subjected to steam conditioning and dielectric heating treatments and evaluated initially and during 16 wk of accelerated storage to determine temperature effects on color characteristics. Steam conditioning treatments, which raised kernel temperature to 93°C, caused significantly greater darkening of the kernels initially and during storage than did dielectric heating to 88, 136, and 156°C. Comparison of mean Hunter color values of stored dielectrically heat-treated kernels and kernels that were frozen and maintained as control samples showed a stabilizing influence on kernel darkening by these heat treatments. Lightness (L values) of the kernels was increased by dielectric heating, Hunter a values did not differ significantly from the control, and the hue (θ) of the kernels was increased only by the 156°C dielectric heating treatment.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12838.x
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  • 9
    Electronic Resource
    Electronic Resource
    GLC-MS Analysis of Fatty Acids From Five Black Walnut Cultivars (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), 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 lipids from kernels of five black walnut cultivars were extracted by solvent extraction and the fatty acids were analyzed as their methyl esters by GLC-MS analyses. Twenty-one fatty acids were identified in each cultivar. Five acids, palmitic, stearic, oleic, linoleic and linolenic, were present in quantities greater than 1% of total lipids present. Quantities of the individual fatty acids varied significantly among cultivars (P 〉 0.05) except for palmitic. Linoleic was the predominant fatty acid in all cultivars. Oleic and linoleic comprised greater than 85% of the lipids present in the walnut kernels.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb05033.x
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  • 10
    Electronic Resource
    Electronic Resource
    RELATION BETWEEN PHENOLIC ACID CONTENT AND STABILITY OF PECANS IN ACCELERATED STORAGE (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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: Eight phenolic acids were isolated from the testa of Stuart pecan kernels and identified by gas-liquid chromatography-mass spectrometry (GLC-MS). Acid quantities decreased significantly during 12 wk of accelerated storage of the kernels at 21°C, 65% RH. High correlations (r = 0.95-0.97) were obtained between decreases in the dihydroxy and trihydroxy benzoic acids and declines in sensory quality of the kernels, indicating that these compounds are implicated in storage stability. Acids identified by GLC-MS analyses were gallic, gentisic, vanillic, protocatechuic, p-hydroxybenzoic, and p-hydroxyphenylacetic acids. Coumaric and syringic acids were present in trace amounts and were identified primarily by comparison of their retention times with those of authentic compounds on two dissimilar GLC columns. Gallic was the predominant acid and constituted ca 78% of those present.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb06559.x
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