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  • Articles  (5,538)
  • Blackwell Publishing Ltd  (5,538)
  • Oxford University Press
  • 2020-2024
  • 1990-1994  (2,201)
  • 1985-1989  (2,497)
  • 1965-1969  (840)
  • Process Engineering, Biotechnology, Nutrition Technology  (5,538)
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  • Articles  (5,538)
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  • 1
    Electronic Resource
    Electronic Resource
    EVALUATION OF PANELIST PERFORMANCE IN DESCRIPTIVE PROFILING OF RANCID SAUSAGES: A MULTIVARIATE STUDY (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 5 (1990), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: This paper illustrates an application of principal component analysis (PCA), partial least squares regression (PLS) and generalized procrustes analysis (GPA) to evaluate the ability of a trained group of assessors to perceive rancidity in foods.PCA and regression PLS were utilized to determine to which extent sensory attributes capture the information perceived by a trained sensory panel, and if this can be developed into a predictive model for rancidity in sausages.The data were submitted to a GPA to obtain a map of the products for each subject as compared with a consensus products map. Assessors plots for the sensory attributes were also obtained to reveal the dissimilarities between panelists and to explore clustering.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1990.tb00480.x
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  • 2
    Electronic Resource
    Electronic Resource
    DEVELOPMENT OF TERMINOLOGY TO DESCRIBE THE HANDFEEL PROPERTIES OF PAPER AND FABRICS (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 5 (1990), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Understanding the tactile feel of paper, nonwoven, and woven products requires a valid and reliable sensory evaluation method which discriminates and describes handfeel properties. The Handfeel Spectrum Descriptive Analysis method separates the sensory tactile properties of paper and fabrics into clearly defined characteristics that are based on sound physical properties. The benefit of using a trained descriptive sensory panel is that resulting analytical sensory data allow full documentation of a sample's sensory tactile properties that can be related to consumer responses and instrumental physical tests. This benefit derives from strict protocols for manipulation and the use of precisely defined terms to discriminate and describe the qualitative properties (characteristics) and their relative intensities (strength) in each product. This paper discusses in detail the protocols for (1) sample preparation, presentation, and handling during evaluation, (2) the definition and scale range for each sensory attribute/characteristic and (3) the application of these data to address business and technical situations with consumer products.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1990.tb00479.x
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  • 3
    Electronic Resource
    Electronic Resource
    INGESTION AND EXPECTORATION SAMPLING METHODS OF FOUR TASTES IN A MODEL SYSTEM USING TIME-INTENSITY EVALUATIONS (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 5 (1990), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The objective of this investigation was to compare two sampling methods (expectoration and ingestion) of single component water solutions (sweet—5% sucrose, sour—0.006% citric acid, bitter—0.027% caffeine, salty—0.325% sodium chloride) using time-intensity (T-I) evaluations. Analysis of variance was used to evaluate significant differences. There were subject inconsistencies for the recording times (RT) of sucrose, caffeine and sodium chloride tastes among the sampling methods. No panel differences were found for citric acid duration (RT) between ingested or expectorated samples. Individual contradictions for amplitude sucrose and sodium chloride mixtures were apparent however, the panel demonstrated no differences among the amplitude means between the sampling methods for citric acid and caffeine solutions. Aftertastes for ingested sodium chloride solutions were significantly (P 〈 0.01) greater than for expectorated samples whereas sampling techniques had no effect upon caffeine aftertastes. Individual contradictions were apparent for citric acid and sucrose aftertastes between the sampling methods.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1990.tb00481.x
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  • 4
    Electronic Resource
    Electronic Resource
    GROUP TASTE CONCEPT MEASUREMENT: VERBAL AND PHYSICAL DEFINITION OF THE UMAMI TASTE CONCEPT FOR JAPANESE AND AMERICANS (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 4 (1990), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The umami taste concept for a group of judges was measured by a categorization task with food stimuli. The concept was defined to the judges in two ways: first, by verbal description and second, by presenting the judges with standard stimuli: broths made from kombu, katsuobushi and shiitake. The concepts obtained in both instances were close, both for Japanese and American judges. Thus, the umami term could be communicated relatively accurately in sales and marketing without the need for physical standards.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1990.tb00473.x
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  • 5
    Electronic Resource
    Electronic Resource
    QUALITY OF POWDERED BLACK PEPPER (PIPER NIGRUM L.) DURING STORAGE. I. SENSORY AND PHYSICOCHEMICAL ANALYSES (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 4 (1990), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Black pepper powder (60 mesh) was stored in consumer unit packs of 100g capacity in low density polyethylene (LDPE) films of 100, 300, and 500 gauge at 27°C and 65% RH. Analyses for sensory quality (odor and flavor), volatile oil, oleoresin, piperine content, and TLC were carried out at 15, 30, 45 and 80 days of storage. Significant loss of “top notes”, volatile oil, and hydrocarbons were seen after 15 days of storage itself while the “basic notes” and oxygenated compounds were retained up to 45 days. There was no loss of piperine up to the end of the study. The black pepper powder was not fit for table use after 15 days, though it could be used for other culinary purposes up to 80 days of storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1990.tb00474.x
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  • 6
    Electronic Resource
    Electronic Resource
    DEVELOPMENT OF SAS® COMPUTER PROGRAMS FOR SENSORY GRAPHICS (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 4 (1990), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Graphics programs were developed using SAS® (Statistical Analysis System) for descriptive analysis sensory data. The routines allow the operator to generate publication quality polar coordinate plots (“cobweb” diagrams), and principal component plots from simple data files.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1990.tb00476.x
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  • 7
    Electronic Resource
    Electronic Resource
    TEMPORAL ASPECTS OF HEDONIC RESPONSES (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 4 (1990), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Continuous measurement of degree of liking for chocolate milk varying in milkfat (0–36%) showed significant fluctuations over the 80 s test period. For 17 judges, samples with intermediate fat levels received maximum liking 20–30 s after placement in the mouth then declined to neutral (neither like nor dislike). The nonfat sample gave a flat, neutral response across time while the 36% fat sample was initially neutral, reached maximum dislike at approximately 20 s then gradually returned to neutral. For 5 judges, increasing degree of liking was expressed for increasing fat levels. For both groups, maximum and minimum time-intensity (T-I) measurements correlated significantly with results from conventional hedonic scaling on a 20-cm line. Degree of liking was unaffected by swallowing or expectorating samples by either T-I or scaling. Thus, similar to perceived intensity, hedonic responses are not static, but show systematic changes during tasting, i.e., from the time the sample is placed into the mouth, through expectoration (or swallowing) until a steady (usually neutral) state is reached.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1990.tb00475.x
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  • 8
    Electronic Resource
    Electronic Resource
    RELATING SENSORY AND CHEMICAL DATA TO UNDERSTAND FLAVOR (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 4 (1990), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Flavor cannot be measured directly by instruments, it is an interaction of consumer and product. A gas chromatogram, even with 250 peaks on it, does not say anything about the flavor, only about the volatiles. In some cases a character impact compound might be present, in a second group of products a small number of compounds may be responsible for the majority of the flavor, while a third class contains more complex foods, which have generally been processed in some way. A range of methods has been, more or less, successfully used to try to link composition data to flavor data, including the calculation of odor units, fractionation of chromatographic effluent, “nasal appraisal” of chromatographic effluent, and a range of multivariate statistical procedures. However, defects in understanding of the mechanism of operation of the chemical senses has limited the success which has been achieved.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1990.tb00477.x
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  • 9
    Electronic Resource
    Electronic Resource
    TRIANGULAR DIFFERENCE TESTING: REFINEMENTS TO SEQUENTIAL SENSITIVITY ANALYSIS FOR PREDICTIONS FOR INDIVIDUAL TRIADS (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 4 (1989), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Using a model system of 3mM NaCl and purified water, predictions were made for subjects’ability to discriminate the odd sample in a set of nine triadic tasting sequences associated with the triangle test. With such individual triads rather than triangular testing protocols which involve more than one triad, it was found necessary to modify the regular Sequential Sensitivity Analysis. The modification required a consideration of sensory adaptation effects caused by repeated tasting of the same stimulus in some of the sequences. Further confirmation was also obtained for the order of magnitude of signal strengths of water and NaCl stimuli tasted after water or NaCl prerinses.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1989.tb00460.x
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  • 10
    Electronic Resource
    Electronic Resource
    FACTORS INFLUENCING THE EFFICIENCY OF INCOMPLETE BLOCK DESIGNS IN SENSORY EVALUATION EXPERIMENTS (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 4 (1989), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The efficiencies of incomplete block designs were investigated by comparing two hundred and twenty eight analyses from eleven trials using hedonic scales with corresponding randomized complete block analyses. Of the ten explanatory factors examined, only the panelist, the product type, the number of samples per session and the average score of the data had an effect on the efficiency of incomplete block designs. The effect of product type was attributed to influences of produce consumed outside the trial, and the effect of the data mean reflected decreased conscientiousness with products the panelists disliked. With three and four samples per session, incomplete block designs were 31 % and 2 % more efficient, respectively, than randomized complete block designs. When five or more samples were tested, the incomplete block designs were markedly less efficient. The practical implications of all these effects on experimental design are discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1989.tb00462.x
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  • 11
    Electronic Resource
    Electronic Resource
    AROMA PROPERTIES AND THRESHOLDS OF SOME BRANCHED-CHAIN AND OTHER MINOR VOLATILE FATTY ACIDS OCCURRING IN MILKFAT AND MEAT LIPIDS (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 4 (1989), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Aroma properties of twenty-three branched-chain, odd-numbered, or unsaturated fatty acids which had each been dispersed in acidic aqueous media (pH 2.0) were evaluated. Aroma threshold values were determined using approximately 95 judges for assessing the presence of aromas over dilutions of each fatty acid. Qualitative aroma threshold values for individual fatty acids ranged from 0.006 to 82.4 ppm in the acidic solutions, and 4-ethyloctanoic acid exhibited the lowest threshold of the group tested. Qualitative aroma assessments of dilutions of each fatty acid showed a wide range of unique aroma properties. Fatty acids exhibiting branching at the 4-position had goaty/muttony/sheepy aroma notes as did other fatty acids containing 8-carbon chain structures. Cheese-like aromas were associated with the shorter branched-chain fatty acids.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1989.tb00461.x
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  • 12
    Electronic Resource
    Electronic Resource
    BOOK REVIEW (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 4 (1989), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Extrusion Technology for the Food Industry.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1989.tb00464.x
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  • 13
    Electronic Resource
    Electronic Resource
    DESIGNS TO BALANCE THE EFFECT OF ORDER OF PRESENTATION AND FIRST-ORDER CARRY-OVER EFFECTS IN HALL TESTS (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 4 (1989), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The problem of balancing out the effect of order of presentation and the carryover effect of a preceding sample over a series of presentations of the same set of samples is addressed. A series of designs developed by Williams (1949) are used. The method of calculation is given. Tables containing about 50 consumers of each design for presenting from 4 through to 16 samples are given.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1989.tb00463.x
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  • 14
    Electronic Resource
    Electronic Resource
    EFFECTS OF SAMPLE SIZE AND PRIOR MASTICATION ON TEXTURE JUDGMENTS (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 4 (1989), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Two experiments were conducted. In the first, 25 untrained subjects judged the hardness and chewiness of three different food samples following either 0, 60, 120, or 180 s of adaptive chewing on an experimental gum compound. No effect of the adaptive chewing was found, in spite of observable and self-reported masticatory fatigue induced by the experimental procedures. These data fail to support the prevalent use of procedural limits on the number and temporal spacing of samples in sensory texture studies. In the second experiment, six groups of subjects (n = 107) judged the hardness and chewiness of two series of food samples that varied in physical size (volume). The groups differed in the degree to which cues about the true size differences were made available. Results showed both hardness and chewiness judgments to increase as a function of sample size, independently of subject awareness of the size differences. These data support the use of procedural controls on sample size, but fail to provide evidence of a size constancy phenomenon. A rheological explanation is proposed to account for the observed sensory effect.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1989.tb00454.x
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  • 15
    Electronic Resource
    Electronic Resource
    SINGLE-POINT VERSUS TIME-INTENSITY SENSORY MEASUREMENTS: AN INFORMATIONAL ENTROPY ANALYSIS (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 4 (1989), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Single-point sensory response measurement techniques such as magnitude estimation and category scaling only contain a limited amount of information. Time-intensity (T-I) data collection techniques provide much more information, addressing rate-related and duration aspects as well as intensity quantification. A theoretical analysis and comparison of single-point and T-I responses is presented from an informational (Shannon) entropy content viewpoint. The analysis is based on a hypothetical T-I response curve and a hypothetical series of single-point measurements attempting to approximate the T-I curve. Assuming a 15 s sensory event the associated T-I response of a single parameter is shown to contain a significantly greater amount of potential information storage capacity relative to the single-point or a small series of single-point measurements attempting to generate temporal behavior. Theoretically, the T-I response also displays greater quantities of a parameter called information density. Finally, it may be hypothesized that T-I techniques can be shown to be more efficient in terms of rate of information acquisition.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1989.tb00455.x
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  • 16
    Electronic Resource
    Electronic Resource
    EVALUATION OF BITTERNESS OF CAFFEINE IN HOT CHOCOLATE DRINK BY CATEGORY, GRAPHIC, AND RATIO SCALING (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 4 (1989), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Perceived intensity of bitterness of caffeine (0.5 - 1.6 g/100 mL) and of quinine HCI (0.5 - 1.6 g/L) added to hot cocoa gave similar response distributions with concentration by category scales (CS) and magnitude estimation (ME). Using caffeine additives, CS and graphic analogue scales (GS) gave similar bitterness response functions. Parabolic functions provided the best fit between concentration and ratings for CS, GS and ME. The data demonstrated no difference for ME of bitterness intensity between free or fixed moduli. Hedonic responses also were not modified by whether the modulus was free or fixed, however, greater ME values were ascribed to lower concentrations in the series when the reference was 4 g/L than when it was 2 g/L caffeine. CS intensity response distributions were similar between a series with a larger number of low levels versus a series with a larger number of high levels across the same concentration range. The results indicate that ME may be inappropriate for scaling of degree of liking, independent of type of modulus.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1989.tb00456.x
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  • 17
    Electronic Resource
    Electronic Resource
    FUZZY SET THEORY APPLIED TO PRODUCT CLASSIFICATION BY A SENSORY PANEL (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 4 (1989), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: It is frequently impossible to meet the assumptions underlying the statistical approach to classification of food products by a sensory panel. To find an alternative, we have investigated the applicability of the fuzzy set theory. Within a fuzzy set framework it is acceptable that a product belongs to several classes simultaneously and no assumptions regarding the distribution of sensory properties for a product class are made. Fuzzy classification models can be constructed from a set of training objects by linking the soft class labels to the sensory attributes applying an inference procedure based on fuzzy logic. A number of fuzzy inference procedures has been evaluated using a number of attribute sets. A satisfactory classification has been found using a very simple implication rule and a set of three attributes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1989.tb00457.x
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  • 18
    Electronic Resource
    Electronic Resource
    BOOK REVIEWS (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 4 (1989), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Book Reviews in this Article:Quality Assurance of Food Ingredients, Processing and Distribution.Recent Advances in Chemistry and Technology of Fats and Oils.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1989.tb00458.x
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  • 19
    Electronic Resource
    Electronic Resource
    PERCEPTION OF TASTE MIXTURES BY EXPERIENCED AND NOVICE ASSESSORS (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 3 (1989), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The total intensity, sweetness, and acidity of sucrose/citric acid mixtures were judged by two types of taste panel: experienced assessors, most of whom had had many years of experience in sensory evaluation; and novice assessors, none of whom had previously taken part in a taste experiment. In other respects the experimental conditions remained almost constant. There was good correspondence between the two panels, particularly for judgments of total intensity, indicating that novice and experienced assessors evaluate taste mixtures in the same way. However, there was also an indication that experience on sensory panels may attenuate taste suppression, the suppression of acidity by sweetness being less pronounced for the experienced panel than for the novice panel. The implications for mixture perception are noted.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1989.tb00447.x
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  • 20
    Electronic Resource
    Electronic Resource
    CONTRASTING THE EFFECTS OF INGESTION AND EXPECTORATION IN SENSORY DIFFERENCE TESTS (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 3 (1989), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Paired comparison and triangle tests were used to contrast the effects of ingestion and expectoration in two distinct systems: added salt in kidney beans and nonfat milk with added milkfat. Probit analysis was used to determine panel difference thresholds. Analysis of variance was used to evaluate significant differences between the methods of sampling and for effects of fatigue due to ingestion of the sample. No significant differences between the two methods of sampling were found for either thresholds or fatigue effects.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1989.tb00448.x
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  • 21
    Electronic Resource
    Electronic Resource
    THE APPLICATION OF TWO FREE-CHOICE PROFILE METHODS TO INVESTIGATE THE SENSORY CHARACTERISTICS OF CHOCOLATE (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 3 (1989), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The concept of free-choice profiling allows untrained assessors to participate in sensory profiling. However, it is sometimes the case that such individuals are unable to describe what they perceive when the samples are presented in the isolation of the sensory testing booths. This paper reports an experiment to compare the usual free-choice profile procedure, with a more structured approach based on Kelly's repertory grid method. Generalized Procrustes analysis was used to analyse the data. The sample configurations obtained from both approaches were very similar, as were the interpretations of the main perceptual dimensions.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1989.tb00450.x
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  • 22
    Electronic Resource
    Electronic Resource
    DETERMINATION OF GUSTATORY SUCROSE THRESHOLD IN WATER BY USE OF A LINEAR SUCROSE GRADIENT (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 3 (1989), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A novel experimental method was developed which allows the determination of the threshold concentration of sucrose by use of a linear sucrose gradient in water. With this method a continuous tasting of the test-liquid is possible. A panel of 15 persons experienced in taste-testing was used. Three gradients of different steepness were applied: 0 to 1.5% (w/w) sucrose in 2 min (I), 3 min (II) and 4 min (III). The results of the new method were compared with those of the standard method (DIN). With gradients I and II we found values which were significantly higher than those of the standard method (I: 0.49% (w/w); II: 0.46% (w/w); DIN: 0.31% (w/w)), whereas with gradient III the same threshold value was found as with the DIN-Method (III: 0.32% (w/w)).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1989.tb00449.x
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  • 23
    Electronic Resource
    Electronic Resource
    SENSORY EVALUATION SYMPOSIUM: ADVANCES IN SENSORY EVALUATION OF WINE (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 3 (1989), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1989.tb00452.x
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  • 24
    Electronic Resource
    Electronic Resource
    THE INFLUENCE OF TASTANTS ON ORAL IRRITATION BY CAPSAICIN (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 3 (1989), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Single-point intensity scaling and time-intensity methods were used to record oral irritation from solutions of 2 ppm capsaicin, capsaicin with added sucrose (0.04M), NaCl (0.3M), citric acid (0.01M) or xanthan gum (0.2%). Only sucrose depressed mouth-burn, both in magnitude and duration. The viscosity imparted by xanthan retarded perception of mouth-burn but did not effect its duration. While single-point scaling averaged perceived intensity across time, time-intensity provided much more information by displaying perception from onset to decay. Eaters and non-eaters of chili peppers did not differ in their perception of mouth-burn.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1989.tb00451.x
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    A LEXICON OF POND-RAISED CATFISH FLAVOR DESCRIPTORS (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 2 (1987), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A standardized descriptive language for evaluating the flavor of pond-raised channel catfish has been developed. These terms should help researchers determine the causes of off-flavors in catfish and evaluate potential solutions to the problem. The fish processing industry should also be able to apply these terms in quality control and new product development.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1987.tb00190.x
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    DESCRIPTIVE QUALITY ANALYSIS OF MUTTON (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 2 (1987), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: An objective procedure for descriptive quality analysis of mutton is described. The sensory attributes of tenderness/toughness, succulence, and aroma, and descriptors for five identifiable levels of each attribute were obtained based on panel participation and consensus. Such a participation provided adequate training to the panel for uniform understanding of the descriptors and the quality stages due to age and conditioning. The screening, selection, training, and performance monitoring of the panel has been described in detail. A scale with emphasis on optimum level in each quality attribute has been proposed in place of the usual unipolar general intensity scales. The procedure developed was used to study the effect of stunning and conditioning of mutton from Bannur sheep. A regression of tenderness/toughness rating on Warner-Bratzler shear, employing a horizontal blade in place of traditional conical blade (WBH, kg. cm−2) has been developed (r = 0.94) and a 95% range of 4.5 to 6.1 kg.cm−2 was found as optimally tender mutton as decided by the panel.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1987.tb00191.x
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    MEETINGS (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 2 (1987), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1987.tb00181.x
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    IMPORTANCE OF REFERENCE STANDARDS IN TRAINING PANELISTS (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 1 (1986), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: When training a sensory evaluation panel, reference standards play an important role in developing appropriate terminology, establishing intensity ranges and showing the action of an ingredient. In addition, use of reference standards reduces the amount of training time while providing documentation for terminology. Product characteristics can be demonstrated through reference standards for application in plant quality assurance programs as well as for project planning in new product development, product maintenance (i.e., shelf-life), product improvement and cost reduction programs.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1986.tb00167.x
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    EVALUATION AND APPLICATIONS OF ODOR PROFILING (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 1 (1986), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: An odor profiling procedure was developed based on the ASTM odor profiling method. This modified procedure involved using approximately twenty panelists. Panel sessions and data collection were controlled by computer. The results obtained by this panel compared favorably to results obtained by the ASTM panel for which 150 panelists evaluated each compound, indicating that a small panel can be used to produce replicable results. Statistical methods of finding similarities and dissimilarities among compounds using profile data are discussed and compared to results from a multidimensional scaling (MDS) study in which degrees of differences among compounds were judged directly. These results indicate that profile data can be used to define and map the degree of similarity/dissimilarity among compounds, as well as to define the sensory dimensions on which these compounds differ. The use of factor analysis to study the underlying sensory dimensions of the odor space is also discussed. It is hoped that this type of research will lead to a better understanding of the underlying dimensions used to describe odorants.
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    URL: http://dx.doi.org/10.1111/j.1745-459X.1986.tb00165.x
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    COMPONENT AND FACTOR ANALYSIS APPLIED TO DESCRIPTORS FOR TEA SWEETENED WITH SUCROSE AND WITH SACCHARIN (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 1 (1986), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Component and factor analysis were compared as means of reducing scaled values for 10 descriptors of tea to two dimensions so that relations among the attributes could be visualized. The association diagrams yielded by the two methods were generally similar, and there were significant differences between the diagrams for English Breakfast, an 80:20 blend of English Breakfast and Sencha teas, Ceylon and Darjeeling teas. Bartlett's test for equality ofvariance-covariance matrices was significant. When tea was equivalently sweetened with sucrose and with saccharin, the association diagrams were different. Preference and sweetness were highly correlated with each other and they had high com-munality with the other attributes when saccharin was the sweetening agent. When sucrose was the agent, sweetness still had high communality with the other attributes, but preference did not, indicating preference was the result of interplay of all the attributes rather than a dominant one. The correlation matrices were not significantly at p= 0.05, but they were at 0.10.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1986.tb00166.x
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  • 31
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    COMPARISON OF RATING SCALES: SENSITIVITY, REPLICATES AND RELATIVE MEASUREMENT (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 1 (1986), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The relative sensitivities of four scaling methods were assessed in central location tests with untrained judges. The scales included category scales, line scales, magnitude estimation, and a hybrid of the line and category scales. Approximate parity was observed among category scales, line scales and the hybrid scale in their ability to differentiate small physical differences. Magnitude estimation was used as efficiently as the other methods by a college population, but less efficiently by a heterogeneous sample of consumers. Judges used the scales with greater accuracy as they became familiar with the range of products to be judged. In spite of relatively small physical differences, subjects used wide ranges of the scales, supporting the view that rating scales are relative, not absolute, measuring instruments.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1986.tb00168.x
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  • 32
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    BOOK REVIEW (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 1 (1986), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Books review in this article: Role of Chemistry in the Quality of Processed Foods. Owen R. Fennema, Wei-Hsien Chang and Cheng-Yi Lii, eds.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1986.tb00170.x
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    EDITORIAL (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 1 (1986), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1986.tb00153.x
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    SOME SOURCES OF BIAS IN CONSUMER TESTING (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 1 (1986), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Data sets from three studies were examined to determine the effects of brand identification and package design on consumer responses during product evaluation. In these studies, consumers evaluated products with or without brand identification, compared products in standardized conditions, and compared products in different package designs with different or identical product contents. Measurement of consumer responses for all studies was based on 9-point hedonic scale. The results of the study showed that consumers were less critical in their evaluation when the samples being assessed were identified by brand names. Brand identification and package design, when not concealed in the comparison of product contents, resulted in consumer response bias. Also, the popularity of a brand influenced consumer's perception of products.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1986.tb00169.x
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    EVALUATION OF THREE SCALING METHODS FOR HEDONICS (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 1 (1986), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A collaborative study of twenty-three laboratories was conducted to compare the relative effectiveness of three scales: two forms of magnitude estimation scaling and one form of a category scale in the measurement of hedonic response to a controlled stimulus. Responses from 553 individual judges show that all scales yield hedonic measurements that are very similar in both direction and magnitude of difference between the stimuli. No scale showed any clear superiority in reliability, precision, or discrimination. Selection of a scale must be based on considerations other than the simple form of response.
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    URL: http://dx.doi.org/10.1111/j.1745-459X.1986.tb00157.x
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  • 36
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    Enzyme-Catalyzed Reactions as Influenced by Inert Gases at High Pressures (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), S. 0 
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    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 activities of tyrosinase, invertase, trypsin and chymotrypsin were studied after exposure to one or more of the following high-pressure inert gases: N2O at 600 psig or N2 or Ar each at 5000 psig. Exposure to high-pressure nitrogen or argon failed to significantly inhibit the rate of tyrosinase activity in fluid systems. However, the rates of tyrosinase-catalyzed reactions in shell-cast gelatin gels were significantly depressed by exposure to high-pressure nitrogen, and even more so by high-pressure nitrous oxide. This inhibition proved to be oxygen dependent and reversible. Pressurization experiments with invertase, trypsin and chymotrypsin indicated that high-pressure N2O did not significantly inhibit these enzymes. This lends support to the hypothesis that high-pressure inert gases inhibited tyrosinase activity in nonfluid systems by decreasing the availability of oxygen, rather than by physically altering the enzyme. It must be concluded that there is little hope that the enzymes in food systems can be effectively inhibited by brief exposure to inert gases at pressures of 5000 psig or less.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb10368.x
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    Lipid Antioxidants in Plant Tissue (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), S. 0 
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    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 antioxidant activities of several flavone glycosides and cinnamic acids were determined in lipid-aqueous systems. Flavone glycosides, except rutin, possessed approximately the same antioxidant activity as their respective aglycone. Rutin was not as effective as its corresponding aglycone, quercetin. Quercetin derivatives were the only glycosides isolated from green onions, green-pepper pods, green-pepper seeds, and potato peels. Green-onion tops also possessed a glycoside of myricetin. Caffeic acid was an effective antioxidant hut chlorogenic acid had no antioxidant activity.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1965.tb01833.x
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    The Mechanism of Sulfite Inhibition of Browning Caused by Polyphenol Oxidase (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), S. 0 
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    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 effect of sulfite on the reaction of mushroom polyphenol oxidase with o-diphenols was studied in model systems at pH 6.5. Spectrophotometric, manometric, chromographic, electrophoretic, and radiosotopic evidence is presented that sulfite prevented browning in the systems by combining with the enzymatically produced o-quinones and stopping their condensation to melanins. During preincubation of polyphenol oxidase with sulfite a gradual loss of the property of the enzyme to cause browning was observed.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1965.tb01836.x
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    Rehydration in Onion as a Function of Dehydration Regime (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Fresh, diced onions were dehydrated under different regimes (high-, intermediate-, and low-temperature, and lyophilization). Rehydration volumes were determined for the dice. Water vapor sorption properties and X-ray estimates of crystallinity were obtained for the cellulose extracted from the dice and for control samples of cellulose that had been extracted from fresh onions and then dehydrated. Rehydration occurs most rapidly in lyophilized tissues, in which at 24°C and at 91°C approximately the original fresh volume is attained in 15–30 min. The final rehydrated volume in other treatments is reached more slowly and is considerably smaller than the fresh volume. The highest crystallinity of cellulose is found in the lyophilized materials, probably as a freezing effect. Freezing also produces large, internal voids. Cellulose crystallinity is essentially unaffected by temperature differences during the dehydration process.
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  • 40
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    Changes in Individual Date Polyphenols and Their Relation to Browning (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), S. 0 
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    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 main simple polyphenols of immature dates (Phoenix dactylifera var. Deglet Noor) are flavans, flavonol glycosides, caffeoylshikimic acids, and a cinnamic acid derivative. Tannins are both water-soluble and -insoluble condensed tannins of the leucoanthocyanidin type. Of the simple polyphenols, the flavans and caffeoylshikimic acids undergo the greatest decrease during maturation and storage. Tests with date phenolase show these compounds to be the most susceptible to enzymic browning. Several new phenols form during storage. Treatment of the tannins with hot strong acid produces cyanidin chloride, suggesting the presence of leuco-cyanidin units in the tannins.
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  • 41
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    Molecular Properties of Post-Mortem Muscle. 7. Changes in Nonprotein Nitrogen and Free Amino Acids of Bovine Muscle (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), S. 0 
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    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– Proteolysis and its relationship to tenderness were studied by measuring nonprotein nitrogen (NPN), free amino groups, and shear resistance during post-mortem aging of bovine muscle. Both NPN and free amino groups increased during post-mortem aging, indicating some degradation of proteins and/or peptides. However, neither the increase in NPN nor free amino groups was related to post-mortem tenderization since these quantities increased only after most of the improvement in tenderness had occurred. Much of the increase in NPN or free amino groups may originate from degradation of sarcoplasmic proteins or peptides. It is suggested that weakening or breaks at crucial points in the sarcomere, such as at the junction of the Z-line with the thin filaments, occur within the first 48-72 hr post-mortem and that this weakening or cleavage is responsible for tenderization. Cathepsin D may be responsible for this weakening but most of the available evidence is against proteolysis as the primary cause of post-mortem tenderization.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb00918.x
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    Tannins of Grain Sorghum: Luteoforol (Leucoluteolinidin), 3′,4,4′,5,7-Pentahydroxyflavan (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), 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 principal tannin of sorghum is a leuco-anthocyanin yielding luteolinidin (3′,4′,5,7-tetrahydroxy-flavylium) when heated with mineral acid. The precursor, luteoforol, has most of the properties of 3′,4,4′,5,7-penta-hydroxyflavan prepared by reduction of eriodictyol. Luteoforol, when treated with concentrated mineral acid in the cold, gives a purple color with Λmax550nm. A method for the determination of luteoforol in sorghum, based on this property, is described. The results with a number of varieties of sorghum are compared with those obtained by the AOAC Folin-Denis method. The contribution of luteoforol to the “tannin” so determined varies from 1 to 〈 25%. Except for one sample of Kaffir corn, which contained leucocyanidin as well as luteoforol, no other tannins were detected. The “tannin” content varied widely, (from 0.05 to 0.67% as tannic acid), a white-skinned variety having the least. The uniformity of commercial samples can be rapidly evaluated by single-grain determinations of luteoforol.
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    The Detection and Enumeration of Clostridium perfrinqens in Foods (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), S. 0 
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    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— A method that uses SPS agar and incorporates an improved egg yolk agar and nitrate motility medium has been developed for the enumeration and confirmation of vegetative cells and/or spores of Clostridium perfringens in foods. The method is based upon several diagnostic criteria and can be completed within 48 hr.
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    Measurement of the Relative Sweetness of Selected Sweeteners and Sweetener Mixtures (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), S. 0 
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    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 relative sweetness of sugars and sugar mixtures was studied. In addition to the simple sugars (sucrose, dextrose and fructose), the amino acids, glycine and D, L-alanine, and the synthetic sweeteners, calcium cyclamate and sodium saccharin, were studied. Using the method of magnitude estimation, considerable data were obtained about relative sweetness over a reasonably wide concentration range. Only two sessions per subject were required to obtain meaningful results. Relative sweetness of the sugars was found to increase with increasing concentration—a pattern quite similar for all the sugars. Changing the reference or reference concentration resulted in shifts in the relative sweetness values for a particular sugar; however, these changes were consistent at all concentrations tested. Slope values for the individual sugars were in good agreement with previously reported results. The individual subjects responses showed a consistent pattern throughout the 10-month period.Synergistic effects, as much as 20 to 30%, were noted in several sugar mixture combinations but not all concentrations. The data support the concept that there are optimal mixture combinations. The potential applications of these observations are discussed.
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  • 45
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    Deterioration of Fresh-Water Whitefish Muscle During Frozen Storage at −10°C (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), S. 0 
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    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— Organoleptic and chemical deterioration of freshwater whitefish muscle frozen at −10°C for periods up to 16 weeks was assessed. As frozen storage of muscle progressed, the toughness and rancidity of baked muscle increased. The solubility of the myofibrillar protein fraction, “actomyosin,” dropped from about 72 to 22% over the 16 week storage period of whitefish muscle. No change in the solubility of sarcoplasmic protein in frozen stored muscle was observed. However, with polyacrylamide disc electrophoresis, two new sarcoplasmic protein bands were detected after 16 weeks of storage. With storage of frozen muscle, water-binding capacity diminished. Although the total lipid and cholesterol contents of muscle remained constant throughout frozen storage, the phospholipid content decreased as the free fatty acid content increased. Oxidative deterioration of lipid in frozen muscle was estimated.
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  • 46
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    Detection of Quality Changes in Freeze-Dried Beef by Measurement of the Sorption Isobar Hysteresis (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), S. 0 
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    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— Experiments with cooked, freeze-dried beef support previous evidence that changes in its physical and chemical properties are reflected in its water sorption characteristics. As a new approach, sorption isobars and their hysteresis were studied. In the reported temperature and pressure range, a decrease in the sorption capacity and in the area of the hysteresis loop was observed after 1 yr of storage.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb14353.x
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  • 47
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    Palatability and Selected Related Characteristics of Three Types of Roasted Porcine Muscle (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), S. 0 
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    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: A completely randomized design was followed to evaluate 48 roasts posterior third of the loin) from 12 Duroc and 12 Poland China barrows. Antemortem treatment of pigs produced “normal”, pale-soft-exudative (PSE) and dark-firm-dry (DFD) longissimus dorsi (LD) muscle. Meat was roasted at 350°F to an internal temperature of 167°F and evaluated by organoleptic and selected objective measurements. There was no significant organoleptic preference for one type (“normal”, PSE, DFD) of LD. Also, differences among types of muscle were not significant for roasting time, volume of press fluid or total moisture (press method); whereas roasting losses, total moisture (Brabender) and pH of LD were affected significantly by type of muscle. In general, there were significant (P 〈 0.05) differences between PSE and DFD muscle, and between “normal” and DFD muscle. DFD muscle exhibited the smallest roasting loss and greatest total moisture, whereas PSE muscle had the greatest roasting loss and least total moisture. DFD muscle rated highest in pH and lowest in Warner-Bratzler shear value. LD from Durocs was more tender (P 〈 0.05), had a higher (P 〈 0.05) pH, and contained less (P 〈 0.01) total moisture (Brabender) than LD from Poland Chinas. Cooking losses were greater (P 〈 0.05) for roasts from Durocs than for roasts from Poland Chinas.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb12066.x
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    Bisulfite Effect on the Chemistry and Activity of Horseradish Peroxidase (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), 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: Bisulfite retarded the inactivaton of horseradish peroxidase by weak acids. Spectral analysis indicated that the retardation was accomplished by the stabilization of the linkage between the iron containing prosthetic group and the protein. Cyanide, azide and fluoride, which form reversible complexes with peroxidase iron, exerted a similar effect; thus, it is inferred that bisulfite also forms a complex with peroxidase iron. A kinetic method was used to calculate a dissociation constant of 0.2M for the bisulfite peroxidase complex.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb12070.x
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    Vapor Analysis of the Production by Banana Fruit of Certain Volatile Constituents (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), 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: Direct gas chromatographic vapor analyses were utilized to determine whether banana slices at different stages of ripeness in an in vitro system produced iso-amyl acetate and iso-amyl alcohol, known banana aroma constituents; and whether a precursor-product relationship could be observed between these compounds and L-leucine. Production of iso-amyl acetate by unripe slices was demonstrated based on experiments with metabolic inhibitors. The behavior of ripe and overripe slices was inconclusive since the vapor concentration of the acetate remained constant. The vapor concentration of iso-amyl alcohol was essentially unchanged at all ripeness stages. Investigations with L-leucine-U-14C showed conclusively that leucine was a precursor and that both compounds were continually produced at all ripeness stages. The interpretation of direct vapor analyses over respiring fruit is considered.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb12072.x
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  • 50
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    Comparison of Survivor Curves of Bacillus subtilis Spores Subjected to Wet and Dry Heat (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), 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: Survivor curves for spores of Bacillus subtilis were determined in wet and dry heat over a wide range of temperatures. Wet heat tests were determined using a thermoresistometer and thermal death time cans. Dry heat tests were conducted in a closed system using thermal death time cans. There were major differences in the shape of the wet vs. dry heat survivor curves. Wet heat resulted in convex curves at low temperatures, but a straight line at higher temperature. Dry heat resulted in concave curves at all temperatures. These results suggest that physiological differences exist between wet and dry heat destruction of bacteria. Several possible explanations for the difference in the shape of the survivor curves were discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb12075.x
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  • 51
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    Epimysial Connective Tissue Scores as Related to Beef Tenderness (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), 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: Steaks from 24 bulls 20 months old, 89 bulls 14 months old and 109 steers 20 months old were used to relate thickness of epimysial tissue to the amount of intra-muscular connective tissue, and to correlate these factors with Warner-Bratzler shear values in muscles cooked to 140 or 160°F. The thickest portion of the LD epimysium was greater in lighter weight bulls than it was in heavier steers. Epimysial extension and thickness varied according to muscle location but at the same location it was not significantly different in steaks from tough versus tender steers. Differences in hydroxyproline content and connective tissue of steers and young bulls were small but older bulls had slightly greater amounts of both. The LD epimysium was tougher in older bulls than in younger bulls.Shear values of epimysial tissue varied considerably within animals of the same age, especially when roasted to 140°F. Most connective tissue differences due to line of cattle were small. Correlations within groups of cattle between thickness of epimysial tissues of different muscles or between epimysial thickness and intramuscular connective tissues were low. With few exceptions neither hydroxyproline, epimysial thickness nor connective tissue scores were significantly related to shear force of muscle or shear force of epimysial tissue itself. Correlations between shear force of the LD and BF muscles were not significant (P 〈 0.05) in animals of the same age. There was a tenderness interaction between age of animal and type of muscle which suggested that collagen gelatinization occurred at a faster rate in the LD than in the BF as age increased.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb12074.x
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    Polygalacturonase Content of Dates and Its Relation to Maturity and Softness (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), 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 changes in polygalacturonase (PG) activity during ripening and the relationship between its activity and the quality of Deglet Noor dates were studied. PG activity, which was virtually absent at the green stage, began to develop as maturity progressed. The greatest part of the development occurred at the late red stage and activity reached its maximum when the fruits commenced softening. Among the four grades of dates used in this study the activity was highest with natural, followed by waxy, number 1 dry and number 2 dry grades. The dates contained 0.9-1.3 units of PG per g of fresh tissue. The results of chemical and physical analyses related to the texture are also reported.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb12078.x
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  • 53
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    Salt and Aging Time Effects on the Viability of Trichinella spiralis in Heavy Dry-cured Hams and Shoulders (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), 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: 28 pigs weighing approximately 100 lb were dosed with 10,000 to 15,000 excysted trichina larvae, grown to 285 lb and sacrificed. Fresh lean samples from one ham and shoulder per carcass were digested in a pepsine-HCI solution and microscopically examined to determine infection rates. 24 of the more heavily infected hams and shoulders then were selected for further observations. The hams and shoulders were dry-cured for 2 days per lb, using an 8% cure applied in 3 equal applications at 5-day intervals. The cure contained salt, sugar, potassium nitrate and sodium nitrite. After curing, the meat was placed in salt equalization for 30 days, smoked for 24 hr at 100°F and aged at 75°F until termination of the study. Cored lean samples were taken from 8 hams and shoulders at weekly intervals after salt equalization and analyzed for salt concentrations and viability. Viable trichinae persisted throughout curing, salt equalization, smoking and 2 weeks of aging. Samples taken from hams and shoulders after 3 weeks of aging were found to be free of any live trichinae. Similar lean samples were taken at this time and force fed to rats for 5 days. After 8 weeks on a commercial ration the rats were sacrificed, artificially digested and examined. No trichina larvae could be recovered.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb12079.x
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  • 54
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    Relationship between Meat Swelling, Viscosity, Extract-release Volume, and Water-holding Capacity in Evaluating Beef Microbiol Quality (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), 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: This research was undertaken in order to determine the relationship between the phenomena of meat swelling (SW), viscosity (η), extract-release volume (ERV), and wafer-holding capacity (WHC) as simple and rapid techniques of determining beef microbiol qualify. These techniques were compared by analyzing beef samples held from freshness to spoilage at refrigerator temperatures, fresh beef homogenized with urea, and beef adjusted to different pH values. In addition, irradiated fresh ground beef samples were inoculated with the normal flora of spoiled beef and analyzed similarly.With the microbially spoiled meats the highest degree of correlation occurred between SW and ERV, followed by ERV & WHC, SW & η, η & ERV and SW & WHC. These findings indicate that ERV and SW are quite similar and equally reliable in determining meat microbiol qualify while the relationships between η and ERV, and η & WHC were of lower orders of significance.When fresh beef was homogenized with urea at levels between 0.5 and 5M, η correlated best with SW followed by ERV & η, and ERV & SW. Over the pH range 3-11, SW and ERV correlated best followed rather closely by SW and η, and ERV & η.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb12080.x
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  • 55
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    Autoxidation of Methyl Linoleate in Freeze-Dried Model Systems. 4. Effects of Metals and of Histidine in the Absence of Water (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), 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: Autoxidation of methyl linoleate dispersed on filter paper was studied in the dry state in the presence and absence of additives. Oxidation was followed volumetrically and by measuring the increase in conjugated dienes. Evaluation of the rate data indicates that added histidine is antioxidant in the very early stages of the oxidation and becomes prooxidant in the later stages. Increasing the concentration of histidine promoted an earlier appearance of its prooxidant effect. Cobalt chloride and manganese sulfate had a pronounced catalytic effect on the oxidation reaction in the model systems buffered to a high (8.0 and 9.0) but not to a low (4.0) pH. Histidine increased the catalytic activity of manganese but eliminated that of cobalt. Thin-layer chromatography showed that conditions under which histidine increased the prooxidant effect of manganese also resulted in the appearance of some decomposition products of histidine. These decomposition products may have catalytic activity.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb12083.x
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  • 56
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    Composition of Montmorency Cherry Essence. 2. High-boiling Components (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), 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: Volatile components of commercial Montmorency cherry essence boiling above ethanol were extracted from the essence by ether and concentrated by distillation. This concentrate was fractionated by gas chromatography. Individual components were identified using the methods of functional group analysis, gas co-chromatography, infrared analysis and mass spectrometry. The concentrations of the components in the original essence were estimated. The major components identified were n-propyl alcohol, isobutyl alcohol, isoamyl alcohol, and benzaldehyde. Minor components identified include n-butanol, n-hexanol, a hexenol, benzyl alcohol, α-terpineol, furfural, isoprene, myrcene and numerous higher terpenes, methyl benzoate, ethyl benzoate, benzyl acetate, ethyl caprylate, ethyl caprate, n-propyl benzoate, isobutyl benzoate, isoamyl benzoate and di-butyl phthalate.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb12084.x
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    Studies on Some Physical Properties of Bovine Skeletal Muscle (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), S. 0 
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    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 physical properties of the major muscles of the round from 30 crossbred beef and 20 straightbred dairy carcasses were studied. Sex, sire and body type were related to these properties. Generally, the steers had longer, heavier and lighter-colored muscles than the heifers. A negative relationship was noted between the specific gravity and reflectance values for the crossbred muscles. The semimembranosus muscle was heaviest and accounted for the highest percent of the rough round in certain beef and dairy sire groups. In the dairy cattle, the weight of the biceps femoris muscle was also affected by sire. Heritability estimates indicated that the weight of the semimembranosus was highly heritable and its percent of the rough round moderately heritable in both beef and dairy cattle. The dairy b. femoris weight and circumference were also moderately heritable. Color reflectance, specific gravity, pH, length and circumference/length ratio were not observed to be heritable physical properties.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb12088.x
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    Thermochemical Factors Influencing the Death Kinetics of Spores of Clostridium botulinum 62 A (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), 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: Death kinetics of spores of Clostridium botulinum, Type A, strain 62, were studied at sterilant gas temperatures in the range of 40°C (104°F) to 70°C (158°F). Hygroscopic carriers in the form of small discs of filter paper were used. The sterilant gas used was a mixture of dichlorodifluoromethane and ethylene oxide (88 and 12% by weight respectively). Pressures in the exposure atmosphere were adjusted to obtain an ethylene oxide concentration of 700 mg per liter at all temperatures. It was shown by gas-chromatographic analysis that an actual concentration of 700 ± 20 mg per liter was maintained at all exposure temperatures during all exposure periods. The effect of various moisture levels on spore death kinetics was also studied. The relative humidities employed in both the preconditioning and exposure of spores were 3, 23, 33, 53 and 73%, respectively. Thermochemical resistance parameters, D and z, were calculated as the reciprocals of the slopes of the survivor curves and thermochemical destruction time curves, respectively. Of the various environmental moisture levels studied, a preconditioning and exposure relative humidity of 3% for destruction of C. botulinum spores taken from an aqueous suspension, was found to be most effective. This effect held for all temperatures studied. Over the range studied, temperature was seen to have the greatest effect at 3% relative humidity (RH), second greatest at 33% and least effect at 73%.
    Type of Medium: Electronic Resource
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    Cooking Methods and Heating Effects on DDT in Chicken Tissues (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), S. 0 
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    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: DDT incorporated into chicken tissues during the growing period was reduced in concentration during cooking by either baking, frying, or steaming and during heating of tissues in closed containers for varying lengths of time. DDT was converted to DDD in each of the treatments, but the concentration of DDE was not altered significantly. Total losses of residue were greater when tissues were fried or steamed than when the samples were either baked or heated in closed containers. Losses of residue from chicken tissue occurred primarily through leaching of fat during the cooking process.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb12091.x
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    Partial Purification of Salmon Muscle Cathepsins (1968)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 33 (1968), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Salmon muscle cathepsins hydrolyzed denatured hemoglobin optimally at pH 3.7 with two minor pH optima noted at pH 7.0 and 8.5. Cathepsins optimally active at pH 3.7 and extracted with 0.2 N KCI, were partially purified by (1) precipitation of inactive protein at pH 5.5, (2) (NH4)2SO4 fractionation, and (3) column chromatography on DEAE-cellulose. Two cathepsins appeared to be separated by this procedure; one was purified 27-fold with 17% recovery and the other was purified 116-fold with 6.8% recovery.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1968.tb09086.x
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    Polycyclic Hydrocarbon Composition of Wood Smoke (1968)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 33 (1968), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Eleven polycyclic hydrocarbons derived from predominantly hard maple sawdust smoke have been separated and identified. The hydrocarbons were isolated and separated stepwise by a combination of liquid-liquid extraction, chromatography on silicic acid, thin-layer chromatography with acetylated cellulose powder and chromatography on aluminum oxide. They were characterized by ultraviolet and fluorescence studies on the fractions thus obtained from the aluminum oxide column. The polycyclic hydrocarbons found in the hardwood sawdust smoke include naphthalene, acenaphthene, fluorene, phenanthrene, anthracene, pyrene, fluor-anthene, 1,2-benzanthracene, chrysene, 3,4-benzopyrene and 1,2-benzopyrene. Analysis of whole wood smoke and the vapor phase obtained by an electrostatic air filter showed only quantitative differences.
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    The Volatile Alcohols of Ripe Bananas (1968)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 33 (1968), S. 0 
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    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 volatile alcohols in ripe bananas were identified in preparation for the study of their biosynthesis. The following 13 alcohols were identified by gas chromatography-mass spectrometry supported in some cases by IR spectral data: ethanol, propan-l-01, P-methylpropan-l-01, butan-l-01, pentan-2–01, 3-methylbutan-l-01, hexan-l-01, heptan-2–01, cis and tram hex-3-en-l-01, cis and traws hex-4-en-l-01, and cis pent-2-en-l-01 (tentative). 2-Methylbutan-l-01 was shown to be associated with 3-methylbutan-l-01 in a ratio of 1:200.
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  • 63
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    Role of Flavin Adenine Dinucleotide in Stabilization of Cytoskeleton of Chicken Muscle Cell (1968)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 33 (1968), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Aging of muscle had previously been shown in our laboratory to increase the propensity of properly treated muscle cell segments to empty on extraction with water. It has been suggested that this emptying is caused by breakdown of a cytoskeleton, and, further, that this cytoskeleton is stabilized by flavin adenine dinucleotide (FAD). Due to the possible relationship of cytoskeletal breakdown to quality changes in meat post-mortem, the role of FAD in the preservation of cytoskeletal structure in chicken breast muscle was studied. No significant differences in FAD decomposition or extraction were found between samples handled in a manner such as to produce very large differences in the extent of emptying, the measure of cytoskeletal breakdown. Similarly, adding FAD to suspensions of muscle cell segments could not inhibit emptying under conditions where the supernatant fraction of a muscle homogenate could. It was concluded that FAD plays no role in the stabilization of the cytoskeleton of chicken breast muscle.
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  • 64
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    Formation of N-Substituted Pyrrole-2-Aldehydes in the Browning Reaction Between D-Xylose and Amino Compounds (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 formation of N-substituted pyrrole-2-aldehydes in the browning reaction between D-xylose and selected amino acids was investigated.In order to facilitate the separation of the reaction products, the carbonyl compounds formed in the browning solution were converted into 2,4-dinitrophenylhydrazones (2,4-DNPs) and then esterified with diazomethane. Isolation of the esterified 2,4-DNP was accomplished by column chromatography with alumina. Chemical structures of the isolated 2,4-DNPs were confirmed by elementary analyses, ultraviolet and visible absorption spectra, and nuclear magnetic resonance spectra.The following N-substituted pyrrole-2-aldehydes were isolated as methyl ester of 2,4-DNP, respectively: (2-formylpyrrol-I-ybacetic acid from the reaction mixture of D-xylose and glycine, 3-(2-formylpyrrol-1-y1)propionic acid from β-alanine, and 2-(2-formylpyrrol-1-y1)-4-methyl-valeric acid from L-leucine.The extent of pyrrolealdehyde formation from D-xylose and selected alkylamine or amino acid was in the following order which corresponded to the extent of melanoidin formation: n-butylamine 〉 methylamine, β-alanine 〉 glycine 〉 DL-alanine. N-substituted pyrrole-2-aldehyde was rather stable and was not considered to be an important intermediate of melanoidins. However, some correlationships between the formation of pyrrolealdehyde and that of melanoidins were demonstrated and discussed.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1968.tb03651.x
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    Relationships Among Shear Values, Sarcomere Lengths and Cooling Procedures in Turkeys (1968)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 33 (1968), S. 0 
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    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– Studies were conducted to determine the effect of different chilling procedures after slaughter on the tenderness of the breast and thigh muscles of turkeys as measured by shear press values. Measuring sarcomere lengths determined the effect of the chilling procedures on length of muscle fibrils and their correlation with shear press values. Three chilling treatments were used: (1) 16°C for three hr; (2) 16°C for 45 min, 8°C for 45 min, and 0°C for 90 min; and (3) 0°C for 3 hr. The 0°C treatment for 3 hr resulted in a significant increase in shear press values for thigh muscle in both studies. Shear values also increased for breast muscle in the same 0°C treatment group, but not significantly. Shear values for the left thigh muscle were significantly higher than for the right in Experiment I, while in Experiment II hens had significantly higher thigh shear values than toms. In Experiment I with younger birds, shear values were significantly higher in the breast muscle of toms than in hens. The surface slice of 3 slices of breast muscle had higher shear values in both experiments. Chilling treatments resulted in a progressive shortening of sarcomere lengths in breast and thigh muscles with decreasing temperature, and the sarcomere lengths were shorter for breast muscle than for thigh. No significant correlations were found between shear values of breast and thigh muscles, or between shear values and sarcomere length.
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    Arbutin and a Related Glucoside in Immature Pear Fruit (1968)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 33 (1968), S. 0 
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    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– Arbutin (p-hydroxyphenyl-β-D-glucoside) was separated from other phenols in an extract of immature fruit of Pyrus C.V. Kieffer by preparative paper chromatography and isolated as the penta-acetyl derivative. A monoacetylarbutin (p-hydroxyphenyl-6-0-acetyl-β-D-glucoside) was identified in the same pear extract. In addition, arbutin was found in both mature and immature pears, but at much higher levels in the immature fruit.
    Type of Medium: Electronic Resource
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    Photomicrographic Studies of Dynamic Changes in Muscle Fiber Fragments. 1. Effect of Various Heat Treatments on Length, Width and Birefringence (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– Photomicrographs were made of muscle fiber fragments as the stage of the microscope was heated from room temperature to 80°C, or as fibers were held at 37, 45, 53, 61, 69, or 77°C on the heated stage for an hour. The possible relationship of changes in width, length and in birefringence brought about by heating to loss of moisture, water-holding properties, loss of acidic groups, and changes in tenderness are discussed. Changes in width appeared to be related to changes in water-holding capacity. Changes in length and loss of birefringence were related to loss of acidic groups, to coagulation of proteins, to volume change in cooked meat, and to changes in tenderness.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1968.tb03657.x
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    Food Volatiles: Gas Chromatographic Determination of Partition Coefficients in Water-Lipid Systems (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 distribution of volatile solutes between two immiscible solvents can be determined by a study of the vapor pressures in the corresponding single solvent systems, since the partition coefficient is related to the Henry's constants: Kp= k2k12. Application of this principle makes possible the gas chromatographic determination of partition coefficients involving nonvolatile solvents. The method was applied to a solvent pair consisting of paraffin oil and aqueous sodium sulfate. An approximate semilogarithmic relationship exists between the partition coefficient and number of carbon atoms within each homologous series of aldehydes, ketones, alcohols and esters. Saturation with sodium sulfate increased the partial pressure of volatiles from 12 to 20 times. The partial heat of vaporization of volatiles in paraffin oil decreased with increasing temperature and was appreciably smaller than that of the pure compound at its boiling point. These observations may be utilized in quantifying food volatiles in operations involving extraction and gas stripping prior to analysis.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1968.tb03659.x
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  • 69
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    Role of Pectic Constituents and Polyvalent Ions in Firmness of Canned Tomatoes (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Twelve sets of canned tomatoes, each set composed of three fruits harvested from the same plant and subjected to different ripening conditions, were analyzed for pectic constituents. Firmness was highly significantly correlated with total pectic constituents and with the ratio of the carhonyl and pectic content. Correlation between firmness and mineral content was also significant. These results indicate that a high content, large molecular size, and a low methoxyl content of the pectic constituents result in firmer tomatoes. From the results it appears that firmness is related to retention of the original pectic content and controlled demethylation. This induced demethylation increases the extent of ionic bonding and results in firm fruits.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1965.tb01808.x
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  • 70
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    The Effect of pH-Temperature Treatments on the Calcium Accumulating Ability of Purified Sarcoplasmic Reticulum (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), 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: Pig sarcoplasmic reticulum fragments obtained from the longissimus dorsi muscle at 0- and 24-hours post-mortem were purified by salt extraction and density gradient centrifugation. The calcium uptake activity of 0-hour purified preparations was more than 20-fold higher than that from 24-hr old muscles, but there was no significant difference between fractions for calcium activated ATPase activities. When observed electron microscopically after negative staining, the ultrastructures of the 0. and 24-hour membrane fragments were found to be essentially identical. Incubation of isolated sacroplasmic reticulum fragments at pH 7.2 and 37°C or pH 5.6 and 0°C caused negligible inhibitoin of their calcium accumulating ability. However, treatment at pH 5.6 and 37°C for 1 hr almost completely abolished the sarcoplasmic reticulum calcium uptake. Thus it appears that low muscle pH and high temperature may be responsible for the inactivation of the calcium accumulating ability of the sarcoplasmic reticulum that occurs in situ.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb12109.x
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  • 71
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    NOTICE (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), 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
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb12784.x
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  • 72
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    ABSTRACTS (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), 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
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb12783.x
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  • 73
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    Studies on Bovine Natural Actomyosin 1. Relationship of ATPase and Contractility to Tenderness of Muscle (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), 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 effects of muscle tenderness classification and of aging muscle postmortem on ATPase activity and superprecipitation of natural actomyosin were studied. Actomyosin from muscle 12- and 24-hr postmortem had higher ATPase activity than that from 0-hr, 5-day aged or 10-day aged muscle. However, ATPase activity did not usually return to the 0-hr level. No consistent differences were found in actomyosin ATPase activity after the various periods of aging for actomyosins from tough and tender muscle. Superprecipitation of actomyosin was used as a measure of contractility. Actmyosin from 12- and 24-hr postmortem muscle superprecipitated faster than that from 0-hr muscle. However, actomyosin from 5 and 10-day aged muscle superprecipitated less rapidly than that from 12- and 24-hr postmortem muscle. Superprecipitation was more rapid in actomyosin from tough muscle than tender muscle at low KCI concentrations, but this was not true at high KCI concentrations. This observation suggested that actomyosin from tough muscle had a stronger interaction or higher amounts of some protein factor such as α-actinin than did tender muscle.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb12785.x
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  • 74
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    Heat Denaturation of the Ovomucin-Lysozynie Electrostatic Complex-A Source of Damage to the Whipping Properties of Pasteurized Egg White (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– A longer whip time is usually required to obtain a meringue of the same specific gravity from pasteurized egg white as from unpasteurized egg white. We have determined the rate at which this change in whipping properties occurs as a function of heating time and pH. The rate of damage is minimal at neutral pH. The activation energy for whipping property damage at pH 7.5 is 140 kcal. Experiments in which either ovomucin or lysozyme concentration of egg white was increased and decreased showed that the reaction producing damage to the whipping properties is first order with respect to both ovomucin and lysozyme concentration. Since an increase of 0.33 in the ionic strength of egg white produces a ten-fold decrease in the rate of whipping property damage, the reactants are probably present as the ovomucin-lysozyme electrostatic complex. The product appears to be an irreversibly denatured ovomucin-lysozyme aggregate or network. Removal of the product restores the whipping properties of the egg white. The whipping property damage is a decrease in the mechanical stability of the foam. For this reason a longer time is needed to whip pasteurized egg white to a satisfactory meringue. Whipping aids such as triethyl citrate or triethyl phosphate compensate for the damage to the whipping properties, but do not appear to reverse the reaction producing damage to the whipping properties of the egg white.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1968.tb03666.x
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  • 75
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    Tolerance of Bacteria for Quaternary Ammonium Compounds (1968)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 33 (1968), S. 0 
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    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– Escherichia coli and Pseudomonas fluorescens followed similar patterns of adaptation to tolerate quaternary ammonium compounds. E. coli approached a tolerance at 28 μg/ml in nutrient broth after 12 to 14 daily transfers. P. fluorescens adapted more rapidly in a similar medium, reaching a level of 120 μg/ml in 12 days. During the adaptation process, there was a gradual buildup of numbers of individual cells that tolerated the essential plateau of maximum tolerance. A reverse process was true during loss of tolerance from growth in the absence of quaternary ammonium compounds.The cells of adapted cultures were more resistant when low exposures of quaternary ammonium compounds were used to determine germicidal effectiveness. There was no apparent difference, however, between the non-adapted and the adapted cultures, when concentrations and exposures approaching standard recommendations were used. The results indicate adaptation is an unlikely contributor to an objectionable microflora on properly cleaned food handling equipment.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1968.tb03669.x
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  • 76
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    Gamma Irradiation Influence on the Storage and Nutritional Quality of Mushrooms (1968)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 33 (1968), S. 0 
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    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– Growth of freshly harvested mushrooms subjected to 100 krad of gamma irradiation is markedly inhibited, as measured by the small number of broken veils. This could significantly increase the storage life of mushrooms even under suboptimal conditions. Untreated mushrooms were preferred to the treated, but hedonic scores indicated that the treated mushrooms would be acceptable. There was no significant change in rate of moisture loss, or in reducing sugar or dry matter content of the irradiated mushrooms. Respiration of irradiated mushrooms is accelerated up to about 3 days after treatment and then slows markedly. The inclusion of 20% irradiated mushrooms in mouse diets fed in late pregnancy and lactation had no significant effects on the average mouse weight of the offspring 40 days old or on their daily food intake and weight gain in a subsequent 6-wk feeding period.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1968.tb03670.x
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  • 77
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    Biological Degradation of Chlorophyll in a System Using Bell Peppers (Capsicum frutescens) (1968)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 33 (1968), S. 0 
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    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– A degradation system was developed based on the incorporation of radioactive chlorophyll into a ripening bell pepper carpel.Pure chlorophyll a in aqueous triton X-100 injected into green bell peppers (Capsicum frutescens) variety 035 was degraded up to 50% by the end of ripening, versus a control in buffer pH 5.4 not exceeding 7% loss in 2 weeks. Variety and stage of ripeness affected the amount of degradation.Labeled chlorophyll a with a specific activity of 7 to 8 × 105 dpm/mg was then prepared from young wheat plants, fed 14Cob and injected in amounts of 0.2 to 0.3 mg. The distribution of activity in pepper extracts after pigment degradation was evaluated. The acetone water extract remaining after transfer of lipid material to petroleum ether acquired activity within 2 days of injection, but the amount remains fairly constant for 12 days. The activity of the extraction residue, and of an 80% ethanol extract thereof, increased throughout the experiment. The residue containing increasing amounts of protein had the largest amount of radioactivity of the three fractions at the conclusion of the experiment.Preliminary chromatography did not yield isolated radioactive products.Extracts of pepper show no activity when substituted for soybean extract in a system containing chlorophyll and linoleic acid.The degradation of chlorophyll by ripening bell peppers provides a tool for further studies for degradation in a physiological system.Labeling facilitates isolation, identification, and establishment of origin of small amounts of breakdown products.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1968.tb03672.x
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  • 78
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    Utilization of Amide Nitrogenby the Young Rat (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), S. 0 
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    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: Effects on body nitrogen gains of supplying nonessential nitrogen as glutamic or aspartic acids, as glutamine or asparagine or as wheat were investigated. It was found that nitrogen gains of rats fed diets containing only purified amino acids as the nitrogen source and relatively high levels of amide nitrogen were significantly lower than those of rats fed the same amounts of total nitrogen, all as α-amino nitrogen. However, they were significanty higher than those of rats fed the same amounts of α-amino nitrogen, but no additional amide nitrogen, indicating some effect of amide nitrogen in body nitrogen storage. Rats fed ad libitum consumed more of the glutamine-containing diet than of one containing isonitrogenous amounts of glutamic acid; analysis of covariante indicated that ad libitum-fed rats also utilized the nitrogen of glutamic acid more efficiently than that of glutamine. Addition of enough sodium bicarbonate to neutralize the hydrochlorides of dietary amino acids had no effect on utilization of amide nitrogen. No differences in nitrogen utilization were found between two groups of rats fed different levels of amide nitrogen as wheat.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb12797.x
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  • 79
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    Origin and Nature of Aroma in Fat of Cooked Poultry (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), S. 0 
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    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: Fat of raw poultry, separated from solid tissue and washed with water at temperatures not exceeding 40°C does not contain cooked poultry aroma and does not develop it when heated. Hence, cooked poultry aroma cannot be derived from the fat alone. Washed and filtered fat from cooked poultry contains characteristic cooked poultry aroma dissolved in it. The aroma of this fat is caused by compounds which dissolve in it during cooking and which apparently stem from nonfat or lean portions of the meat. The ability of fat to dissolve or acquire substances during cooking was demonstrated by showing that fat of cooked poultry contains more sulfur than does fat of raw poultry. Less than 2% of this sulfur build-up occurs as hydrogen sulfide. The magnitude of the sulfur build-up was 8 to 14 times greater in the fat of roasted poultry than it was in the fat of simmered chicken. Authentic amino acids in contact with poultry fat at a typical roasting temperature readily underwent Strecker type degradation. Furthermore, aroma components representing typical amino acid degradation products were found in fat from roasted turkey. These analytical results indicate protein, amino acids and probably also sugars and other water soluble components are invoved in aroma formation. Hence fat contributes to cooked poultry aroma indirectly and passively through its ability to dissolve and retain aroma components formed during cooking. Consequently, the characteristic cooked poultry aroma in fat of cooked poultry is not derived from the fat itself but comes from and is thus dependent on the “lean”.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb12799.x
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  • 80
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    Transaminases of Skeletal Muscle. 1. The Activity of Transaminases in Post-Mortem Bovine and Porcine Muscles (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), 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 activity of glutamic-oxaloacetic transaminase (GOT) and glutamicpyruvic transaminase (GPT) of bovine and porcine muscle tissue and muscle press juice was determined. The total GPT activity of muscle tissue is about one tenth of the GOT activity. There are no remarkable differences in the activities of GOT and GPT between these slaughter animals and other species (rat, rabbit and man). The GOT activity of the longissimus dorsi muscle of pigs is significantly higher than that of the same bovine muscle. The mitochondrial (GOTM) and sarcoplasmic isozymes (GOTB) of GOT in skeletal muscles of cattle and pigs were determined after electrophoretic separation. The ratio GOTM:GOTS in skeletal muscle was found to be about 1:1. There is only a small decrease in GOT activty during storage of muscle tissue at 0 or +4°C for several weeks postmortem. The small activity of GOTM in the muscle press juice does not substantially change during storage of muscle tissue under these conditions, indicating that there is no drastic change of the mitochondrial structure during aging of meat. Bacterial spoilage of meat, however, results in the release of GOTM from the mitochondria.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb12801.x
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  • 81
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    Transaminases of Skeletal Muscle. 3. Influence of Freezing and Thawing on the Subcellular Distribution of Glutamic-Oxaloacetic Transaminase in Bovine and Porcine Muscle (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), 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: Freezing and thawing of bovine and porcine muscle cause a remarkable release of the mitochondrial isozyme of the glutamic-oxaloacetic transaminase (GOTM) from the mitochondrial structures resulting in an increase of GOTM activity in the muscle press juice. The lower the freezing temperature the stronger is this effect. Repeated freezing and thawing increases the release of GOTM. It is considered that the level of GOTM activity in the muscle press juice indicates the extent of mitochondrial damage. On the basis of these results a simple and rapid routine method was developed which allows a reliable differentiation between nonfrozen and frozen and thawed meat.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb12803.x
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  • 82
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    Studies on Enzymic Activity of Rat Liver Subcellular Fractions (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), S. 0 
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    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: Mitochondrial and lysosomal preparations from rat livers were examined for the presence of a number of particulate bound enzymes, previously described as being present in mitochondria. The study sought to determine whether these enzymes were truly mitochondrial or partly associated with lysosomes which are contaminants of most mitochondrial preparations. The amino transferases were of particular interest because of their possible involvement in the metabolism of amino acids which are concentrated within lysosomes. It was shown that particulate aspartate amino transferase and alanine amino transferase are truly mitochondrial enzymes. Particulate glutathione reductase was shown to be distributed between lysosomes and mitochondria, the specific activities in the two particles being almost equal. Possible activation of catheptic protein hydrolysis is discussed. Lysosomes were shown not to contain the following enzymes: isocitrate dehydrogenase, glycerol-3-phosphate dehydrogenase, serine dehydratase, glucose-dphosphate dehydrogenase, xanthine oxidase, aldehyde oxidase and fumarate hydratase. Lysosomes were unable to incorporate amino acids into proteins but were able to incorporate acetate 14C into fatty acids. The importance of this process as a possible mechanism for controlling or altering the structure of the lysosomal membrane is discussed. Relationships of these findings to some properties of meats are discussed.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb12805.x
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  • 83
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    Changes of Some Protein Fractions of Beef Muscle Postmortem (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb12807.x
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  • 84
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    Capillary Distribution and Fiber Characteristics in Skeletal Muscle of Stress-Susceptible Animals (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Muscle from stress-susceptible and stress-resistant pigs was studied for capillary distribution and fiber characteristics. More capillaries were associated with red fibers than white fibers and there was a greater capillary to fiber ratio in red than white muscle. There was no difference in capillary fiber ratio between normal (from stress-resistant pigs) and PSE (from stress-susceptible pigs) muscle. Muscle from stress-susceptible animals had more intermediate fibers than did muscle from stress-resistant animals. Certain intermediate fibers from stress-susceptible animals had a high amylophosphorylase and ATPase activity. It was postulated that such fibers are important in the drastic post-mortem muscle behavior in stress-susceptible animals and may represent the characteristic which causes muscle to become PSE.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb10348.x
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  • 85
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    Connective Tissues from Normal and Pale, Soft and Exudative (PSE) Porcine Muscles. 2. Physical Characterization (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), S. 0 
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    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 epimysial connective tissues from normal and PSE longissimus dorsi muscles were subjected to physical characterization. No differences in conventionally determined shrinkage temperatures were observed. However, differential thermal analysis (DTA) studies revealed that epimysium from PSE tissues had lower onset and recovery temperatures and contained a higher percentage of components melting at low temperatures than that from normal tissues. The epimysium from PSE muscles also had a higher initial moisture and lower dry matter content. Epimysial connective tissues underwent osmotic swelling in neutral solutions, with those from PSE muscles imbibing significantly more water than that from normal muscles. Dry matter content decreased during neutral swelling, probably due to a loss of ground substance. Collagen from PSE muscles had a molecular weight between cross-links (Mc) of 6.37 ± 104 and a resultant cross-link density of 5.23/ molecule, while normal tissues had corresponding values of 4.67 ± 104 and 7.73. These differences were only significant at the 10% level.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb10350.x
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  • 86
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    Chicken Flavor: the Identification of Some Chemical Components and the Importance of Sulfur Compounds in the Cooked Volatile Fraction (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: Meat and water slurries of both leg and breast muscle from heavy hens were cooked in a nitrogen atmosphere. Some of the chemical components in the volatile fraction were identified by solubility classification, derivative preparation, and/or functional group analysis in combination with gas chromatography and/or qualitative chemical analyses and odor evaluation. Twenty-nine compounds in the volatiles from leg muscle and 25 compounds from breast muscle were identified by the functional-group trapping technique followed by gas chromatography of the effluent fractions. Qualitative chemical tests revealed 19 major classes of compounds and a few specific compounds.Removal of sulfur compounds resulted in an almost complete loss of “meaty odor” in both dark and light meat. Removal of the carbonyls from the volatile fraction resulted in a loss of “chickeny-flavor” and intensification of the “meaty or beef-like odor.”
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1965.tb01825.x
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    Identification of Some Sugars and Mannitol in Celery (1968)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 33 (1968), S. 0 
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    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 carbohydrate content of celery petioles was determined using paper chromatographic techniques. Sucrose, glucose, fructose and mannitol were identified and quantitatively determined. Mannitol crystals were isolated. Sugars chromatographed with solvents containing boric acid showed characteristic stabilities to indicators.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1968.tb01335.x
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    Mechanism of Release of Nucleotidic Material by Fermenting Brewer's Yeast (1968)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 33 (1968), S. 0 
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    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— When a strain of brewer's yeast grown under suitable conditions was suspended in a solution of fermentable sugar, nucleotides and other U.V.–absorbing materials were rapidly released from the cells. The extent of release was dependent on the pH of the medium, the temperature, the concentration of fermentable sugar and on the presence of membrane–protecting (Ca++ or Mg++) or membrane–damaging (butanol, detergent) reagents. The released material was of low molecular weight and appeared to originate in a free intracellular pool. It was concluded that the mechanism of release of nucleotidic material was the result of a change in permeability of the cytoplasmic membrane of yeast contingent upon the transport and metabolism of fermentable sugar. Leakage of nucleotidic material from yeast was considered to be a normal physiological process of consequence in the brewing and wine–making industries.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1968.tb01334.x
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  • 89
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    Free Amino Acids in Ham Muscle During Successive Aging Periods and Their Relation to Flavor (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 free amino acids and total ninhydrin positive material (NPM) in a 1% picric acid extract from dry-cured hams were measured after six different periods of aging. Correlation coefficients were calculated between amino acid values and taste panel scores. Significant (P 〈 .051 increases were observed for NPM, serine, glutamic acid, threonine, leucine and isoleucine (not separated), valine, phenylalanine, proline, tyrosine, alanine, glycine and histidine during successive aging periods. Correlation coefficients between NPM and the organoleptic measurements of aged flavor, acidity, elasticity, crumbliness and softness were all highly significant. It k postulated that the increase in free amino acids can be attributed to action of the naturally occurring cathepsins. The free amino acids and their changes in concentration in relationship to flavor are discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1968.tb01339.x
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  • 90
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    Electronic Resource
    Serological Identification of Animal Proteins. (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— Specific antibodies were developed against skeletal muscle from horse, pork, lamb and beef. The antigenic protein material evaluated for antibody production included actomyosin, serum-alum precipitate, muscle extract-alum precipitate, saline extract of muscle and freeze-dried water extract of muscle. The method of injection into the rabbits included intraperitoneal, intravenous, subcutaneous, and intramuscular with and without Freund complete adjuvant.Of the antigenic protein material and route of injection evaluated, the intramuscular injection of 150 mg of freeze-dried water extract of muscle with Freund complete adjuvant resulted in the highest titers which were observed as the titer increased and with time after injection as indicated by ring and gel diffusion tests. However, these cross-reactions could be-removed by absorption with small amounts of the freeze-dried protein extracts of the cross-reacting species. A specific antiserum for each animal specie could be obtained which would react with 0.4–0.5 mg/ml of protein in a saline extract of skeletal muscle.Overall, multiple intramuscular injections of freeze-dried water extracts of skeletal muscle emulsified in Freund complete adjuvant resulted in the highest titers which would react specifically with each animal species.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1968.tb01336.x
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  • 91
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    Volatiles of Apples During Storage and Ripening (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
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1965.tb01778.x
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  • 92
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    Free Amino Acid Content of Chicken Muscle from Broilers and Hens (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: Free amino acid analyses were conducted on 24 muscle tissue samples of chicken, both young and old, fresh and aged, in an attempt to show some properties or constituents of the meat which might he related to quality factors, such as tenderness. In general, ammonia nitrogen remained fairly constant throughout the study. Storage resulted in increases in free amino acids, with proline being a major exception. Light meat showed less free amino acids than dark meat, with major exceptions being lysine and histidine. In most cases, broilers had more free amino acids than hens. Taurine concentration was much higher in the dark meat of both broilers and hens. No relation was found between tenderness and the general pattern of free amino acid concentration or between tenderness and the concentration of any single free amino acid.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1965.tb01777.x
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  • 93
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    The Precursors of Chocolate Aroma: The distribution of free amino acids in different commercial varieties of cocoa beans (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: A study of the distribution of the free amino acids in different commercial varieties of cocoa beans revealed differences which might account, at least in part, for the acknowledged variations in aroma and flavor of the products obtained from these raw materials.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1965.tb01779.x
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  • 94
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    Electronic Resource
    Structure of the Carotenoid Neoxanthin (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: The products formed on reaction of neoxanthin with hydrochloric acid in methanol and in acetone indicate that neoxanthin is 3,3′,5′-trihydroxy-5′6′-dihydro-5,6-epoxy-beta-carotene. The tertiary 5′-hydroxyl group reacts in a similar manner to the allylic 3′-hydroxyl group in lutein.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1965.tb01781.x
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  • 95
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    The Effect of Boron on the Lipid Content and Discoloration of Potatoes (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: Ontario, Katahdin, and Pontiac potatoes grown with and without boron foliar spray were examined for discoloration and lipid content. The lipid was fractionated into free fatty acids, neutral fat, and phospholipids. The free fatty acids from each of the three fractions were esterified and determined quantitatively by gas chromatography. Discoloration was measured with a Hunter color-difference meter.The total lipid of all three varieties was higher in potatoes treated with boron than in the control potatoes. Cortex tissue was significantly higher in lipid content that center tissue. Pontiac potatoes, the variety most resistant to discoloration, had the highest lipid content. The phospholipid fraction of all three varieties was higher in the potatoes treated with boron, and the neutral-fat fraction was higher in Pontiac potatoes treated with boron than in untreated potatoes.Treatment of potatoes with boron tended to increase the amount of unsaturated and decrease the amount of saturated fatty acids. The free fatty acid fractions of potatoes receiving boron treatment were lower in palmitic and higher in linoleic acid than the control, the neutral fat fraction was higher in linolenic acid, and the phospholipid fraction was lower in palmitic acid. Potatoes receiving boron discolored less than control potatoes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1965.tb01780.x
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  • 96
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    Electronic Resource
    The Ionization Behavior of Some Poly (Meta) Phosphates Used in Food Products (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: The degree of ionization of some sodium polyphosphates used in the food industry was determined with sodium ion electrodes. The effect of the presence of the calcium ion on the ionization of these phosphates was also studied. Sodium orthophosphate completely dissociated in solution, with the degree of dissociation of the polyphosphates inversely proportional to the number of P atoms in the chain or the ring. The addition of calcium enhanced the dissociation of the polyphosphate and lowered the pH in each case.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1965.tb01783.x
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  • 97
    Electronic Resource
    Electronic Resource
    Effect of Storage at Ambient Temperature on the Volatile Components of Irradiated Beef (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: Volatile components of beef irradiated at 5 megarad by concurrent radiation-distillation, by radiation just prior to distillation, and by radiation and storage at ambient temperature for 6 months before distillation, were isolated and characterized. The total yield of odor isolate from stored beef was approximately 4.4 mg per lb (about 10 ppm), or about one-third of the yield obtained from freshly irradiated beef or from unirradiated beef. The n-alkanals and methional, major volatile components of freshly irradiated beef, are minor components of stored irradiated beef. n-Alkanes are present in relatively greater amount in odor concentrates of stored beef. n-Alkanes and l-alkenes are volatile components of both stored and freshly irradiated beef, hut are present in much smaller quantity in the stored product.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1965.tb01782.x
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  • 98
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    Influence of Temperature and Salt Addends on Vapor Equilibration of Headspace (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: The effects and interrelationships of time, temperature, and solute concentration on the vapor space equilibration of a dilute ester system is described. The results, which are of interest to those engaged in gas chromatographic headspace analysis or in sniff-test methodology, show that dilute solutions behave in a predictable manner, even though the data do not fit the Clausius-Clapeyron equation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1965.tb01784.x
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  • 99
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    Electronic Resource
    Organoleptic Identification of Roasted Beef, Veal, Lamb and Pork as Affected by Fat (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— A taste panel was used to study the identification of roasted beef, pork, lamb and veal by flavor alone and the effect of fat on identification. Only about one-third of the panel could identify correctly all four meats by memory of the flavors. There was an increase in the total number of correct identifications made by comparison of the unknown roasted meat samples with known standards but this was not significantly greater than the total correct responses by memory of the flavor alone. Beef and lamb, but not pork and veal, were identified significantly less often when lean ground roasts were tested than when normal ground roasts (containing fat) were used. Texture, color, mouth feel, and other factors may be important in the identification of meat. Beef, lamb and pork fat, as well as these fats after extraction with chloroform: methanol, were added to lean veal prior to roasting. Addition of beef fat did not increase recognition of veal as beef. Pork fat contained a factor increasing identification of veal as pork, but this factor was water-soluble and could be removed. Lamb fat contained a component, or a fat-soluble component, that significantly increased the identification of veal as lamb.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1968.tb01353.x
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  • 100
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    Electronic Resource
    Trace Components of the Flavor Fraction of Maple Syrup (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), 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– An exhaustive chloroform extraction of maple syrup removed the maple flavorants. The extract was analyzed in part by a gas chromatograph-mass spectrometer tandem procedure. Several previously undetected flavor-related compounds were found in trace amounts. Among these were the aromatic compounds acetovanillone, guaiacyl acetone and vanilloyl methyl ketone. These aromatics could have resulted from the ethanolysis of ligneous material previously reported in maple sap. Sugar degradation products found were furfural, hydroxymethylfurfural, lactic acid and levulinic acid. These indicate that the products of caramelization also are part of the maple flavorants.Acids found, in addition to those above, were the C5 to C9 aliphatic acids and oxalic, fumaric and malic acids. All of the acid occurred as ethyl esters resulting from unintentional esterification during extraction. The C, to C, acids may be artifacts perhaps derived from the vegetable oil used as antifoaming agent in syrup processing.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb00897.x
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