Food Chemistry

18.1 Fruits 837 complexes which are bluish-gray or bluish-black in color. Al^3 + and Sn^2 + also form intensely colored complexe ...

838 18 Fruits and Fruit Products Table 18.28.Odorants in fresh orange juicea Compound Concen- Aroma valueb tration (μg/kg) Ortho ...

18.1 Fruits 839 Linalool, myrcene, and limonene also have high aroma values. 18.1.2.6.4 Apples, Pears The potent odorants identi ...

840 18 Fruits and Fruit Products (18.38) γ-octalactone, γ-decalactone, γ-dodecalactone, δ-octalactone andδ-decalactone. 18.1.2.6 ...

18.1 Fruits 841 18.1.2.6.9 Strawberries The concentrations of the odorants in strawberry juice are given in Table 18.30. With a ...

842 18 Fruits and Fruit Products (cf. 16.2.6) and the concentration of linalool in- creases due to the hydrolysis of the corresp ...

18.1 Fruits 843 (18.41) 18.1.2.8 Minerals Table 18.34 gives the composition of the ash of orange juice and apples. The most impo ...

844 18 Fruits and Fruit Products Fig. 18.9.Respiration rise in tomatoes —— : CO 2 , –––:Ethylene pending on the fruit, this can ...

18.1 Fruits 845 CO 2 production decreases. This provides an explanation for the change in RQ during the climacteric stage. CO 2 ...

846 18 Fruits and Fruit Products 18.1.3.3.2 Proteins, Enzymes During ripening of some fruits, although the total content of nitr ...

18.1 Fruits 847 18.1.4 Ripening as Influenced by Chemical Agents 18.1.4.1 Ethylene Fruit ripening is coupled with ethylene biosy ...

848 18 Fruits and Fruit Products Fig. 18.10.The effect of ethylene on fruit respiration. (a) climacteric, (b) nonclimacteric. Nu ...

18.2 Fruit Products 849 Table 18.36.Minimal O 2 and maximal CO 2 concentra- tions in the atmosphere during storage of fruits (te ...

850 18 Fruits and Fruit Products Table 18.37.Composition of some dried fruits (g/100g edible portion) Fruit Moisture N-containin ...

18.2 Fruit Products 851 cherries, plums, grapes and many subtropical or tropical fruits are of low suitability. Rapid chilling i ...

852 18 Fruits and Fruit Products marmalade is then poured into appropriate con- tainers. 18.2.6.2 Jams Jams are produced similar ...

18.2 Fruit Products 853 Table 18.40.Composition of fruit juices and nectars (g/l) Total sugar Volatile acid Ash Total acida Vita ...

854 18 Fruits and Fruit Products late in the presence of Ca^2 +ions. However, since heat treatment damages fruit aroma, the use ...

18.2 Fruit Products 855 18.2.10.1 Evaporation Concentration by evaporation is the preferred in- dustrial process. Since the proc ...

856 18 Fruits and Fruit Products invert sugar) and has to contain at least 65% of soluble solids. 18.2.12 Fruit Powders Fruit po ...