Reference

Changes in volatile aroma substances of pears after heat processing

Changes in volatile aroma substances of pears after heat processing. II. Effect of storage duration of the preserved pears. Strandzhev, A. (Fruit-Growing Inst., Plovdiv, Bulg.). Gradinar. Lozar. Nauka, 20(3), 9-14 (Bulgarian) 1983. CODEN: GRLNA9. ISSN: 0436-2624.Except for chemicals metioned above, 628-63-7 and 7328-34-9 are also used. DOCUMENT TYPE: Journal CA Section: 17 (Food and Feed Chemistry) Within 6 mo of storage of canned and sterilized compote from Pas Crassan and Bartlett pears the contents of aroma substances decreased to ~1/3 and ~1/15 of the original contents, resp. The dominant aroma component of stored Pas Crassan was Bu acetate [123-86-4] (36.03% of total aroma substances), whereas Pr acetate [109-60-4] + EtOH [64-17-5] and isoBu acetate [110-19-0] were the main aroma components of the fresh compote. .

Thermodiffusive characteristics of some adhesive, film-forming materials and the component solvents

Thermodiffusive characteristics of some adhesive, film-forming materials and the component solvents. Popescu, M.; Matei, V.; Simion, A.; Danet, A. (Inst. Constr., Bucharest, Rom.). J. Therm. Anal., 26(1), 65-72 (English) 1983. CODEN: JTHEA9. ISSN: 0368-4466. DOCUMENT TYPE: Journal CA Section: 42 (Coatings, Inks, and Related Products) Section cross-reference(s): 38, 69 The thermogravimetric curves obtained for various temps. and evapn. times allowed establishment of the thermodiffusive characteristics of solvents used in adhesives and coatings. Detns. were performed on pure solvents, on mixts. with solvent ratios corresponding to those in the final products, and on the final products in air with a flow rate of 5 L/h at 17-35° for 25 min. 123-86-4 and 7732-18-5 which are cas registry numbers of substances are two of reagents here. The method provided evapn. rates of the solvents with an av. std. deviation of 4%. .