Reference

Volatile compounds of Satsuma mandarin juice

Volatile compounds of Satsuma mandarin juice. VI. Changes in the volatile compounds of commercial chilled juice beverages packed in carton containers during storage. Toyoshima, Hidechika; Kaneko, Katsuyoshi; Ishima, Toshio; Ozawa, Yuriko; Iino, Kyuei (Natl. Food Res. Inst., Tsukuba 305, Japan). Shokuhin Sogo Kenkyusho Kenkyu Hokoku, (49), 47-53 (Japanese) 1986. CODEN: SSKKCY. DOCUMENT TYPE: Journal CA Section: 17 (Food and Feed Chemistry) Three beverages which contained Satsuma mandarin juice at a concn. of 20, 50 and 100% were stored for ~2 wk at 5, 10 or 20°.Several substances with their cas registry numbers 5989-27-5 and 64-17-5 may be metioned in this study. The content of d-limonene [5989-27-5] decreased rapidly at high storage temp., whereas that of ethyl alc. [64-17-5] increased slightly. Only a small amt. of dimethyl sulfide [75-18-3] and furfural [98-01-1] was detected. Slight deterioration of the quality of materials stored at 5 or 10° was detected by sensory test. However, deterioration was evident in the beverages contg. 50 or 100% of juice after 10 days of storage at 20°. .

Determination of low molecular weight organic compounds in beer using capillary gas chromatography

Determination of low molecular weight organic compounds in beer using capillary gas chromatography. Hawthorne, D. B.; Kavanagh, T. E.; Clarke, B. J. (Carlton and United Brew. Ltd., Melbourne, Australia). J. Am. Soc. Brew. Chem., 45(1), 23-7 (English) 1987. CODEN: JSBCD3. ISSN: 0361-0470. DOCUMENT TYPE: Journal CA Section: 16 (Fermentation and Bioindustrial Chemistry) A simple, rapid procedure for the extn. of trace org. volatile components from beer was developed. The procedure involves adsorption of the components onto XAD-2 resin followed by desorption with di-Et ether and anal. of the ext. by capillary gas chromatog. Relative recoveries of most of the common esters, higher alcs., and fatty acids found in beer are 395%, whereas the abs. recoveries for most substances are >50%. The repeatability of the method has a coeff. of variation of ￡6%, and the long-term repeatability and reproducibility coeffs. of variation for most substances lie in the range 3-12%. The method is equally good for packaged beers, end-of-fermn. beers (after yeast removal), and storage beers. It is suitable for batchwise prepn. of samples and, with automatic injection on a single chromatograph, ￡70 beer samples/wk can be analyzed in duplicate. Besides the major components, several minor compds. in beer can also be detd.In this experiment, several chemicals are used like 71-23-8 and 123-51-3 , including furfural [98-01-1] at concns. that enable furfural to be used as a marker compd. for heat stress. Furfural formation and heat stress in beer were correlated. .