Reference

Gas chromatographic and sensory analysis of volatiles from cling peaches

Gas chromatographic and sensory analysis of volatiles from cling peaches. Spencer, Marcia D.; Pangborn, Rose Marie; Jennings, Walter G. (Dep. Food Sci. Technol., Univ. California, Davis, Calif., USA). J. Agric. Food Chem., 26(3), 725-32 (English) 1978. CODEN: JAFCAU. ISSN: 0021-8561. DOCUMENT TYPE: Journal CA Section: 17 (Foods) The contribution of volatiles to the odor of clingstone peaches was investigated by exit-port sniffing, descriptive flavor anal., and gas chromatog. (GC) anal. of fresh samples of Halford peaches and of canned samples of Halford plus 9 other peach varieties. Volatile constituents were isolated by steam distn.-extn. of the diced, fresh Halfords, and the conc. was subjected to GC anal. in high-resoln., glass capillary columns. Based on mass spectra and GC retention times, 24 compds., predominantly esters, monoterpenes, and g-lactones, were identified. Compds. such as n-hexyl acetate [142-92-7], trans-2-hexenyl acetate [2497-18-9], nonanal [124-19-6], tricosane [638-67-5], and g-dodecalactone [2305-05-7] were present in fresh, but not in canned Halfords. Volatiles that varied the most in concn. among the varieties of canned peaches were isoamyl acetate [123-92-2], furfural [98-01-1], linalool [78-70-6], a-terpineol [98-55-5], g-heptalactone [105-21-5], and geraniol [106-24-1]. The g-lactones, with the exception of g-decalactone [706-14-9], were present in very small concns. Ten judges, trained in descriptive flavor anal., found large differences among the varieties in overall peach odor, overall peach flavor, fruity, floral, and overcooked notes, and in sweetness and sourness. Equations from stepwise multiple regression indicated the sensory characteristics were dependent on the relative concns. of the volatile compds. present. Among the 10 peach varieties, differences were due more to the relative concn. of esters and monoterpenes than to the g-lactones. The latter contributed the necessary "peachy" background, while the lower-boiling compds. contributed fruity and floral notes.

Flavor improvement of nukazuke pickles

Flavor improvement of nukazuke pickles. (Morinaga Confectionery Co., Ltd., Japan). Jpn. Kokai Tokkyo Koho JP 59039242 A2 3 Mar 1984 Showa, 7 pp. (Japanese). (Japan). CODEN: JKXXAF. CLASS: IC: A23B007-10; A23L001-218. APPLICATION: JP 82-148558 27 Aug 1982. DOCUMENT TYPE: Patent CA Section: 17 (Food and Feed Chemistry) Flavor of nukazuke (vegetables pickled in fermented rice and(or) wheat bran) is markedly increased by pickling raw vegetables in a medium consisting of fermented rice and(or) wheat bran mixed with one or more of HOAc [64-19-7], propionic [79-09-4], isovaleric [503-74-2], isobutyric [79-31-2], linolenic [463-40-1], hydroxystearic [1330-70-7] acids, and stearic acid-10,13-oxide [88878-75-5], and 1 or more of g-octalactone [104-50-7], g-nonalactone [104-61-0], g-undecalactone [104-67-6], and g-dodecalactone [2305-05-7], and 1 or more of methylmercaptopropanal [3268-49-3], 4-methylmercaptobutan-2-one [34047-39-7], and phenylethylisothiocyanate [2257-09-2].