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  • 1
    Electronic Resource
    Electronic Resource
    Refining of methods for subjective-objective evaluation of flavor (1974)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 22 (1974), S. 744-749 
    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/jf60195a010
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  • 2
    Electronic Resource
    Electronic Resource
    Comparison by twelve laboratories of the odor qualities of nine chemicals sniffed from the bottle and as gas-liquid chromatography effluents (1979)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 27 (1979), S. 336-346 
    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/jf60222a043
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  • 3
    Electronic Resource
    Electronic Resource
    FLAVOR DETECTION THRESHOLD VALUES FOR ETHYL CAPRYLATE AND PHENYL ETHYL ALCOHOL AND ESTIMATES OF THE PERCENT POPULATION HAVING GREATER SENSITIVITY (1973)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 38 (1973), 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: Threshold values for ethyl caprylate in distilled water, 10% ethanol and corn oil were 0.15, 1.43 and 25.0 mg/l. For phenyl ethyl alcohol, the respective values were 0.175, 6.3 and 25.0. The threshold determinations for ethyl caprylate were made 1 yr apart with two different panels. Extreme-value analysis was applied to the first set of data to estimate the percent of individuals whose thresholds might be lower than the lowest threshold observed and this estimate was compared with the results of the second series of trials. There was moderately good agreement.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1973.tb02857.x
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  • 4
    Electronic Resource
    Electronic Resource
    COMPARISON OF FLAVOR AND VOLATILES OF TOMATO PRODUCTS AND OF PEANUTS (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: The volatiles of canned tomatoes acidified with citric and with malic acid differed significantly from those of control, nonacidified tomatoes and from each other. Tomatoes treated with sugar and acid also differed significantly in volatiles. Blends of tomato juice prepared from various proportions of canned juice and juice reconstituted from tomato powder differed significantly in flavor. Through the application of discriminant analysis (DA) to gas-liquid chromatographic (GLC) data, blends could usually be predicted correctly from the discriminant equations. Peanuts roasted for 12, 16, 20 and 24 min were similarly evaluated organoleptically and gas chromatographically. For the 3 products above, one or a few peaks were generally not sufficient to characterize the sample. When 10–15 peak areas were used to make the discrimination, each of the 3 products could be catagorized readily according to treatment.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1970.tb12143.x
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  • 5
    Electronic Resource
    Electronic Resource
    Stepwise Discriminant Analysis of Gas Chromatographic Data as an Aid in Classifying the Flavor Quality of Foods (1968)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 33 (1968), 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: SUMMARY— Stepwise discriminant analysis for classifying food samples (known independently to differ in flavor) is illustrated by computer analysis of gas chromatograms from roasted coffee and potato chips. Four lots of coffee prepared so as to differ in flavor were scored organoleptically, steam distilled, and the distillate examined gas chromatographically. By calculating all possible ratios among peak heights and subjecting these ratios to discriminant analysis, the coffee could be classified into the four flavor categories from the gas chromatographic data. The discriminant analysis procedure was set to select the ratio most critical in differentiating among the chromatograms, then move on to the next most efficient ratio until the samples were classified. The same thing was done for potato chips except headspace volatiles were used for the gas chromatographic analysis.Not only does the procedure described enable flavor to be correlated with gas chromatographic data, but the efficiency values for each ratio are useful. A compound devoid of flavor can conceivably be highly correlated with flavor; however, there is a good chance that a compound highly correlated with flavor is a flavor substance itself.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1968.tb01351.x
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  • 6
    Electronic Resource
    Electronic Resource
    Determination of Flavor Threshold Levels and Sub-Threshold, Additive, and Concentration Effects (1968)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 33 (1968), 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: SUMMARY— The flavor threshold concentrations were determined for 23 compounds composing an artificial peach beverage base. The threshold levels ranged from 52 ppm to 0.4 ppb. The threshold values were used in sub-threshold, additive sub-threshold, and concentration trials. Sub-threshold and additive sub-threshold effects resulted from only a few of the flavor combinations tried. Change in concentration of one compound in a mixture of six compounds was not readily detectable organoleptically. The difference in concentration could be detected gas chromatographically, but only if the mixtures were extracted with pentane and concentrated.By dividing the respective threshold values into the amount of each compound present in the beverage, a factor was calculated, called the “unit flavor base,” which indicated the relative importance of each compound as a flavor substance in the peach beverage. By dividing the gas chromatographic peak heights by the respective threshold values, gas chromatographic response was weighted for flavor importance. When the unit flavor base and weighted gas chromatographic response were converted into logarithms, the relation between the values was nearly linear. The correlation coefficient was 0.8691 (significant @ 0.01).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1968.tb01352.x
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  • 7
    Electronic Resource
    Electronic Resource
    Gas Chromatographic Determination of Anthocyanins and Other Flavonoids as Silyl Derivatives (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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: Gas chromatographic methods were developed for the separation of apigeninidin compounds, pelargonidin, cyanidin, delphinidin, petunidin, and malvidin. Protocatechuie, p-hydroxybenzoic, gallie, vanillie, and syringic acids–which are useful for the identification of particular anthocyanidins–were also amena-able to gas chromatographic analysis. Phlorglucinol could likewise he measured. Separation of rhamnose, ribose, xylose, fructose, ga-lactose, and glucose was good. Except for fructose, the others are common glycosidie sugars and aid in differentiating anthocyanins. Retention times were determined for the monogluco-sides of delphinidin, petunidin, pelargonidin, and malvidin; for a delphinidin glycoside extracted from wild grape hyacinths; and for arhutin, hesperidin, rutin, and quercitrin. Betanin likewise was volatile as the silyl ether. Rhamnetin, catechin, and quercetin yielded good gas chromatographic waves. Phenolphthalein and naphthorescoreinol were sometimes used as internal standards. The silyl ethers or esters above were prepared in pyridine or dimethyl sulfoxide. The data suggest that gas chromatography might he used for preparative as well as for identification purposes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb03278.x
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  • 8
    Electronic Resource
    Electronic Resource
    Chemical and Microbial Activity Rates Under Square-Wave and Sinusoidal Temperature Fluctuations (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), 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: Temperature amplitudes to 160° and Q10 values from 1 to 30 were integrated to derive coefficients of fluctuation. Multiplication of the coefficient by the reaction rate at the mean temperature permits ready calculation of the average reaction rate when temperature fluctuations assume either a square-wave or sinusoidal form of cycling. The method is applicable to any temperature scale. Ascorbic acid solutions were less stable when the temperature was cycled from −6 to 30°F than when held steady at 12°F. Aerobacter aerogenes and Staphylococcus aureus cultures incubated under cyclic conditions from 40 to 80°F usually grew quicker than cultures incubated at a constant temperature of 60°F.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1965.tb01796.x
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  • 9
    Electronic Resource
    Electronic Resource
    Anthocyanins. IV. Anthocyanin Pigments of Cabernet Sauvignon Grapes (1963)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 28 (1963), 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: Six anthocyanins were isolated from Cabernet Sauvignon grapes. Four major and one minor pigment were identified by paper chromatography, color reactions, and spectroscopy. The four major anthocyanins were identified as delphinidin-3-monoglucoside, petunidin-3-monoglucoside, malvidin-3-monoglncoside, and malvidin-3-monoglueoside acetylated with chlorogenic acid. Malvidin-3-monoglucoside was the most abundant pigment of the grapes. One of the minor pigments was identified as petunidin.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1963.tb01664.x
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  • 10
    Electronic Resource
    Electronic Resource
    Anthocyanins. III. Disc Sensitivity Assay of Inhibition of Bacterial Growth by Pelargonidin 3-Monoglucoside and Its Degradation Products (1961)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 26 (1961), 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: Pelargonidin 3-monoglucoside was isolated from frozen strawberries and subjected to heat degradation in IN HCl. The six fractions isolated were characterized chemically and physically. The unheated and heated pigment inhibited the growth of Escherichia coli and Staphylococcus aureus, and exerted both a stimulatory and inhibitory effect on Lactobacillus casei culture. The stimulation may be due to a decrease in the oxidation-reduction potential of the media affected by the pigment, and/or the ability of the organism to split the β-glyeosyl bond and use the glucose moiety. The influence on growth of the test organisms of the various fractions resulting from heating the pigment was reported.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1961.tb00389.x
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