Food Chemistry

18.1 Fruits 817 Table 18.6.Amines in fruit Fruit Amines Apple Methylamine, ethylamine, propylamine, butylamine, hexylamine, octy ...

818 18 Fruits and Fruit Products Table 18.8.Sugar content in various fruits (as % of the edible portion) Fruit Glucose Fructose ...

18.1 Fruits 819 Table 18.11.Carotenoids occurring in fruit (Roman nu- merals refer to their structures shown in 3.8.4) Number Ca ...

820 18 Fruits and Fruit Products into the bitter tasting dilactone, limonin (II; cf. Formula 18.5). Bitter and nonbitter forms o ...

18.1 Fruits 821 (18.7) Important phenolic acids, dealt with in Sec- tion 18.1.2.5.1, are quinic, caffeic, chlorogenic and shikim ...

822 18 Fruits and Fruit Products (18.8) Human and animal metabolism oxidatively degrade (2R:3R)-tartaric and meso-tartaric acids ...

18.1 Fruits 823 Fig. 18.4.Chemical structures of flavonoids Flavanols (Faol), Anthocyanidines (Acn), Flavanones (Faon), Flavones ...

824 18 Fruits and Fruit Products Table 18.16.Derivatives of hydroxycinnamic acid in pomme and stone fruitsa Compound Apple Pear ...

18.1 Fruits 825 Table 18.19.Occurrence of hydroxybenzoic acids in fruita Type of fruit 4-Hydroxy- Protoca- Gallic benzoic techui ...

826 18 Fruits and Fruit Products (18.15) (18.16) in Formula 18.15. They have been found in vari- ousRosaceae, e. g., raspberries ...

18.1 Fruits 827 Reduction of the benzoic acid carboxyl groups yields the corresponding aldehydes and alcohols, as for instance v ...

828 18 Fruits and Fruit Products (18.21) ...

18.1 Fruits 829 Table 18.20.Occurrence of catechin and epicatechin in foodsa Food (+)Catechin (-)Epicatechin Apple 4–15 67–103 A ...

830 18 Fruits and Fruit Products cyanidins. Increasing hydroxylation results in a shift towards blue color (pelargonidin→cyani- ...

18.1 Fruits 831 (18.25) The flavylium cation (I) is stable only at very low pH. As the pH increases it is transformed into color ...

832 18 Fruits and Fruit Products (18.27) 18.1.2.5.4 Flavanones Flavanones (Formula 18.28: R^1 =H,R^2 =OCH 3 : isosacuranetin; R^ ...

18.1 Fruits 833 Table 18.23.Flavanones and flavones in citrus fruitsa Polyphenol glucosideb Orange, sweetc Bitter orange Grapefr ...

834 18 Fruits and Fruit Products Table 18.25.Taste of dihydrochalcones Dihydrochalcone Tastes from quality intensitya Relative ( ...

18.1 Fruits 835 Table 18.27.Lignans in foodsa,b Food Pino (I) Lari (II) Seco (III) Mat (IV) Sum Linseed 33 30 2942 5 3011 Sesame ...

836 18 Fruits and Fruit Products (18.34) ...