Content: Quality factors in California grapes / A. Dinsmoor Webb --
The odor quality of labrusca grapes / Terry E. Acree --
Quality characteristics of muscadine grape products / L.F. Flora and T.O.M. Nakayama --
Raisin and dried fig volatile components : possible insect attractants / Ron G. Buttery, Richard M. Seifert, Louisa C. Ling, Edwin I. Soderstrom, and Albert P. Yerington --
Flavonoids, mutagens, and citrus / R.M. Horowitz --
Apple quality characteristics as related to various processed products / R.L. La Belle --
Establishing criteria for determining the authenticity of fruit juice concentrates / Ronald E. Wrolstad, Christopher J. Cornwell, Jeffrey D. Culbertson, and Felix G.R. Reyes --
The role of humidity, temperature, and atmospheric composition in maintaining vegetable quality during storage / L. Van Den Berg --
The improvement of flavor in a program of carrot genetics and breeding / P.W. Simon, C.E. Peterson, and R.C. Lindsay --
Non-bitter hop contributions to beer flavor / Val Peacock and Max Deinzer --
Volatile constituents of pumpkins / Thomas H. Parliment, Michael G. Kolor, Donald J. Rizzo, and Denise Herzing-Giordano --
Volatiles from red pepper (Capsicum spp.) / Urs Keller, Robert A. Flath, Thomas R. Mon, and Roy Teranishi --
Peanut quality : its relationship to volatile compounds : a review / Harold E. Pattee and John A. Singleton --
Instrumental and sensory characteristics of roasted peanut flavor volatiles / Lawrence L. Buckholz, Jr. and Henryk Daun --
Comparison of the food value of immature, mature, and germinated soybeans / J.J. Rackis --
Lipid oxidation in fruits and vegetables / Roland Tressl, Daoud Bahri, and Karl-Heinz Engel.
Author(s): Roy Teranishi and Heriberto Barrera-Benitez (Eds.)
Series: ACS Symposium Series 170
Publisher: American Chemical Society
Year: 1981
Language: English
Pages: 235
City: Washington, D.C
Title Page......Page 1
Half Title Page......Page 3
Copyright......Page 4
ACS Symposium Series......Page 5
FOREWORD......Page 6
PdftkEmptyString......Page 0
PREFACE......Page 7
Raisin Grapes......Page 8
Table Grapes......Page 9
Wine Grapes......Page 11
Factors Influencing Quality in Grapes......Page 13
Abstract......Page 15
Literature Cited......Page 16
THE ODOR OF LABRUSCA GRAPES......Page 17
METHYL ANTHRANILATE......Page 18
FOXINESS......Page 19
COTTON CANDY......Page 21
LITERATURE CITED......Page 25
3 Quality Characteristics of Muscadine Grape Products......Page 26
Literature Cited......Page 31
Isolation of Volatile Oils.......Page 33
Capillary GLC-Mass Spectral (GLC-MS) Analysis.......Page 34
Raisin Volatiles.......Page 35
Fig Volatiles.......Page 39
Fermented Figs and Drosophila Attraction.......Page 44
LITERATURE CITED......Page 45
5 Flavonoids, Mutagens, and Citrus......Page 46
The Salmonella test for mutagenicity......Page 47
Behavior of flavonoids in the Salmonella test......Page 48
Flavonol occurrence and metabolism......Page 53
Feeding studies......Page 56
Flavonoids in Citrus......Page 58
Are flavonols a menace?......Page 59
LITERATURE CITED......Page 60
6 Apple Quality Characteristics as Related to Various Processed Products......Page 63
Apple Characteristics......Page 64
Quality Factors Important to Different Processed Products......Page 69
Literature Cited......Page 78
7 Establishing Criteria for Determining the Authenticity of Fruit Juice Concentrates......Page 79
Free Sugars and Sorbitol......Page 80
Nonvolatile Acids......Page 84
Free Amino Acids......Page 88
Anthocyanin Pigments and Other Secondary Plant Metabolites......Page 92
Abstract......Page 93
Literature Cited......Page 94
8 The Role of Humidity, Temperature, and Atmospheric Composition in Maintaining Vegetable Quality During Storage......Page 96
Materials and Methods......Page 97
Results and Discussion......Page 98
Conclusions and Summary......Page 104
Literature Cited......Page 107
9 The Improvement of Flavor in a Program of Carrot Genetics and Breeding......Page 109
Perspective of Quality in U.S. Carrot Production and Improvement......Page 110
Steps in the Improvement of Carrot Quality......Page 111
Current Status and Future Prospects for Improvement of Carrot Culinary Quality......Page 115
Literature Cited......Page 117
Floral Hop Aroma/Taste......Page 119
"Kettle Hop" or "Noble Hop" Aroma/Taste......Page 122
Literature Cited......Page 127
11 Volatile Constituents of Pumpkins......Page 128
Separation and Identification......Page 129
RESULTS AND DISCUSSION......Page 130
LITERATURE CITED......Page 135
12 Volatiles from Red Pepper (Capsicum spp.)......Page 136
Experimental......Page 137
Results and Discussion......Page 139
Literature Cited......Page 144
13 Peanut Quality: Its Relationship to Volatile CompoundsāA Review......Page 146
Off-Flavor Due to High Temperature Curing......Page 147
Normal Raw Peanut Flavor and Other Factors Which Affects Its Volatile Profile......Page 148
Enzymic Origin of Raw Peanut Flavor......Page 150
Characteristics of Peanut Lipoxygenase......Page 153
Roasted Peanut Flavor and Factors Which Affect Its Quality......Page 155
Research Areas of the Future in Peanut Quality......Page 156
Literature Cited......Page 157
Flavor Precursors......Page 161
Carbonyls......Page 163
Analytical Aspects......Page 164
Sensory Attributes of Roasted Peanuts......Page 166
Contribution of Newly Identified Compounds to Peanut Flavor......Page 171
Correlation of Instrumental and Sensory Data......Page 174
Abstract......Page 177
Literature Cited......Page 178
15 Comparison of the Food Value of Immature, Mature, and Germinated Soybeans......Page 180
Availability and Consumption Patterns of Soy Proteins......Page 181
Food Value of Soybeans with Respect to Maturity......Page 183
Antinutritional Factors and Protein Quality of Soybeans with Respect to Maturity......Page 189
Conclusions......Page 203
Literature Cited......Page 205
16 Lipid Oxidation in Fruits and Vegetables......Page 210
Formation of Carbonyls and Oxoacids by Chemical Reactions......Page 211
Formation of Carbonyls and Oxoacids in Vegetables and Cereals......Page 217
Formation of C8- and C10- (C-11) -Components in Edible Mushrooms (Agaricus campestris)......Page 224
Literature Cited......Page 228
Acknowledgements......Page 229
C......Page 230
G......Page 231
N......Page 232
R......Page 233
T......Page 234
W......Page 235
