GLORIA

GEOMAR Library Ocean Research Information Access

X
feed icon rss

Your email was sent successfully. Check your inbox.

An error occurred while sending the email. Please try again.

Proceed reservation?

Export
  • 1
    Electronic Resource
    Electronic Resource
    Sesquiterpene hydrocarbons in pineapple fruit (1983)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 31 (1983), S. 1237-1239 
    Details
    ISSN: 1520-5118
    Source: ACS Legacy Archives
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/jf00120a023
    Location Call Number Limitation Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 2
    Electronic Resource
    Electronic Resource
    Novel volatiles in pineapple fruit and their sensory properties (1985)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 33 (1985), S. 232-235 
    Details
    ISSN: 1520-5118
    Source: ACS Legacy Archives
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/jf00062a019
    Location Call Number Limitation Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 3
    Electronic Resource
    Electronic Resource
    Natural Occurrence of Undecaenes in Some Fruits and Vegetables (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 50 (1985), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: 1-(E,Z)-3,5-undecatriene and 1-(E,Z,Z)-3,5,8-undecatetraene were isolated under enzyme inhibition from edible parts of peach, passion fruit, and kiwi; the triene only was found in celery, parsley, mandarine, apple and pear. Capillary gas chromatography, sniffing-capillary gas chromatography, and combined “live”-capillary gas chromatography-mass spectrometry of the concentrated liquid-liquid extracts were used to establish their identity. Owing to their ultra-low odor detection thresholds and the proposed biogenesis, these trace compounds may be “character impacts” in a wide variety of food flavors of plant origin.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb10558.x
    Location Call Number Limitation Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 4
    Electronic Resource
    Electronic Resource
    Biotechnologische Erzeugung von Aromastoffen (1986)
    Springer
    European food research and technology 183 (1986), S. 169-171 
    Details
    ISSN: 1438-2385
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Description / Table of Contents: Zusammenfassung Die Aromastoffe von frischen und gefriergetrockneten Bananenscheiben wurden nach extraktiver Anreicherung mittels Gaschromatographie/Massenspektrometrie untersucht. Während zahlreiche Komponenten in der stärkereichen Matrix gut zurückgehalten werden, erfahren die leichtflüchtigen Carboxylester Verluste von 50–80%. Zur Kompensation der Verluste der sensorisch besonders wichtigen Isopentylester sind Bananenfrüchte vor dem Trocknungsschritt dem biotechnologischen Verfahren der PA (=precursorhaltige Atmosphäre) — Lagerung unterzogen worden. Durch die Nutzung natürlicher Stoffwechselwege wird eine beträchtliche Aromaanreicherung im Fruchtgewebe erzielt. Es resultiert ein qualitativ verbessertes Trockenprodukt mit einem Isopentylestergehalt, der dem von frischen Früchten entspricht.
    Notes: Summary The flavour compounds of fresh and freeze-dried banana slices were concentrated by solvent extraction and investigated by gas chromatography/mass spectrometry. While many compounds show good retention in the starchy matrix, the highly volatile carboxylic esters show losses from 50 to 80%. Compensating for the losses of the isopentyl esters — compounds of special sensory importance — bananas were submitted to the biotechnological process of PA (=precursor atmosphere) — storage prior to dehydration. A considerable flavour accumulation in the fruit tissue is achieved by using natural metabolic pathways. As a result a quality improved dry product — containing a similar amount of isopentyl esters as the fresh fruit — is obtained.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01027440
    Location Call Number Limitation Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 5
    Electronic Resource
    Electronic Resource
    The flavour of cape gooseberry (Physalis peruviana L.) (1989)
    Springer
    European food research and technology 188 (1989), S. 122-126 
    Details
    ISSN: 1438-2385
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Description / Table of Contents: Summary The volatile constituents of cape gooseberry (Physalis peruviana L.) were characterized using liquid/liquid extraction and fractionation of the flavour concentrates on silica gel, followed by high resolution gas chromatography and coupled gas chromatography — mass spectrometry. Sniffing gas chromatography of serially diluted flavour extracts showed methyl 2-methylbutyrate, 2,5-dimethyl-4-hydroxy-(2H)-furanone and its 4-methoxy derivative, 4- and 5-octanolide, β-ionone, and β-damascenone to be impact components. The non-volatile flavour fraction contained glucose, fructose, sucrose, citric acid, and smaller amounts of organic aliphatic and benzoic acids. The bound forms of volatiles were dominated by benzyl alcohol, 2-methylpropanol, and 2-methyl-butanol. The presence of significant amounts of activated acyl moieties in the fruit was indirectly concluded from various data.
    Notes: Zusammenfassung Die flüchtigen Inhaltsstoffe der Kapstachelbeere (Physalis peruviana L.) sind nach Flüssig/Flüssig-Extraktion und Kieselgelfraktionierung der Aromakonzentrate mittels hochauflösender Gaschromatographie und Kopplung Gaschromatographie-Massenspektrometrie charakterisiert worden. Durch gaschromatographische Sniffing-Analyse von sukzessive verdünnten Aromaextrakten sind 2-Methylbuttersäuremethylester, 2,5-Dimethyl-4-hydroxy-3(2H)-furanon und dessen Methoxyderivat, 4- und 5-Octanolid sowie β-Jonon and β-Damascenon als sensorische Schlüsselsubstanzen erkannt worden. Die nichtflüchtige Aromafraktion enthält Glucose, Fructose, Saccharose, Citronensäure und kleinere Mengen an organischen, aliphatischen und benzoiden Säuren. Bei den gebunden vorliegenden flüchtigen Komponenten dominieren Benzylalkohol, 2-Methylpropanol und 2-Methylbutanol. Die Frucht enthält, wie verschiedene Befunde indirekt belegen, größere Mengen an aktivierten Acylresten.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01042735
    Location Call Number Limitation Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 6
    Electronic Resource
    Electronic Resource
    Über das natürliche Vorkommen der Ethylester von Octen-, Decen- und Decadiensäure in Äpfeln der Sorte Red Delicious (1984)
    Springer
    European food research and technology 178 (1984), S. 104-105 
    Details
    ISSN: 1438-2385
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Description / Table of Contents: Zusammenfassung Ethylester von (E)-2-Octensäure, (Z)-4-Decensäure und (E,Z)-2,4-Decadiensäure sind nach Aromaabtrennung durch Flüssig-Flüssig-Extraktion mittels Capillargaschromatographie und Gaschromatographie-Massenspektrometrie-Kopplung als primäre Aromastoffe von Äpfeln der Sorte Red Delicious identifiziert und semiquantitativ bestimmt worden. Der Nachweis einer künstlichen Aromatisierung von Apfelprodukten mit den sog. “"Birnenestern” und deren mögliche Biosynthese in Äpfeln werden diskutiert.
    Notes: Summary Ethyl esters of (E)-2-octenoic acid, (Z)-4-decenoic acid and (E,Z)-2,4-decadienoic acid were found to be genuine aroma compounds in apples of the cultivar Red Delicious and have been estimated semiquantitatively employing aroma separation by liquid-liquid extraction, capillary gas chromatography and coupled gas chromatography-mass spectrometry. The artificial flavouring of apple products with the so called “pear esters” and their possible biosynthesis in apples are discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01088843
    Location Call Number Limitation Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 7
    Electronic Resource
    Electronic Resource
    Über die biogenese von aromastoffen bei pflanzen und früchten (1983)
    Springer
    European food research and technology 176 (1983), S. 275-280 
    Details
    ISSN: 1438-2385
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Description / Table of Contents: Zusammenfassung Eine Vergrößerung des Verhältnisses von Oberfläche zu Volumen durch Macerationsenzyme bei Erdbeer- und Bananenfrüchten führt nicht zu einem Anstieg der für die Aromabiosynthese verantwortlichen metabolischen Aktivitäten. Werden Erdbeersegmente unter spezifischen Bedingungen mit exogenen kurzkettigen Fettsäuren versorgt, tritt ein kontinuierlicher Konzentrationsanstieg bei verschiedenen fruchttypischen Aromakomponenten auf, der mehr als 36 Std andauert. Bei Erdbeermaceraten ist die Biosynthese der Methylester verschiedener geradkettiger Fettsäuren (C12–C18) die wichtigste gaschromatographisch nachweisbare Veränderung nach Zugabe der genannten Precursoren. Bei Bananenpulpe führt dieselbe Macerationsmethode zu Homogenaten, deren Estergehalte einige Std konstant bleiben. Ein Teil der Befunde spricht dafür, daß der enzymatischen Zerkleinerung der Fruchtgewebe eine wundinduzierte Reorganisation des Stoffwechsels folgt, wobei die prinzipielle Fähigkeit zur Carboxylesterbildung mehr als vier Tage erhalten bleibt.
    Notes: Summary An increase in the ratio of surface to volume in strawberries and bananas using macerating enzymes does not result in an increase of the metabolic activities involved in aroma biosynthesis. Feeding strawberry segments with shortchain fatty acids as precursors under specific conditions causes a continuous increase of various fruit-typical aroma compounds and lasts for more than 36 h. In macerates of strawberries, upon addition of the above precursors, the biosynthesis of methyl esters of various unbranched fatty acids (C12–C18) is the most important GC-detectable change. The same maceration method applied to banana pulp yields macerates with an ester content which remains constant for some hours. A number of facts show that the enzymic commination of the fruit tissues is followed by a wound induced reorganisation of metabolic path-ways, with the principal capability to form carboxylic esters remaining for more than four days.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01088154
    Location Call Number Limitation Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 8
    Electronic Resource
    Electronic Resource
    Über die quantitative Zusammensetzung natürlicher und technologisch veränderter Aromen (1983)
    Springer
    European food research and technology 177 (1983), S. 328-332 
    Details
    ISSN: 1438-2385
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Description / Table of Contents: Zusammenfassung Sellerieknollen wurden nach mechanischer Zerkleinerung mit Hilfe von Rohament P enzymatisch maceriert bzw. mit einem Gemisch von Rohament P und Cellulase enzymatisch verflüssigt. Das Macerat und das Solubilisat wurden durch Walzen-und Gefriertrocknung zu Pulvern weiterverarbeitet. Die neutralen flüchtigen Bestandteile der Pulver wurden nach extraktiver Anreicherung und Reinigung über Kieselgelsäulen mittels Gaschromatographie und Gaschromatographie/Massenspektrometrie-Kopplung untersucht. Zur Bestimmung der originären Aromastoffzusammensetzung von frischer Sellerie sind die Knollen (Enzyminhibierung mit Methanol) unter identischen Bedingungen wie die Pulver aufgearbeitet worden. Quantitative Bestimmungen ergaben, daß im walzengetrockneten Pulver die Konzentrationen der Mehrzahl der flüchtigen Verbindungen sowie der wertgebenden Phthalide im Vergleich zum frischen Material drastisch reduziert wurden. Nach Gefriertrocknung waren die leichtflüchtigen Verbindungen noch in hohen Konzentrationen vorhanden und die Summe der Phthalide noch etwa zur Hälfte erhalten. Der durch die enzymatische Vorbehandlung bewirkte intensive Aufschluß des pflanzlichen Materials hatte bei Weiterverarbeitung zu Trockenprodukten eine deutliche Verminderung der Aromagehalte zur Folge.
    Notes: Summary Powders of celery tubers were prepared by mechanical comminution followed by enzymatic maceration with Rohament P resp. enzymatic liquefaction with a mixture of Rohament P and cellulase. The neutral volatile constituents of the drum dried, resp. freeze-dried powders, were enriched by solvent extraction, purified on silica gel columns and investigated by gas chromatography and gas chromatography coupled with mass spectrometry. The original aroma composition of fresh celery tubers (following inactivation of endogenous enzymes with methanol) was analyzed under identical conditions as for the powders. Quantitative comparison of the results showed that the concentration of most of the volatile compounds and also the aromatically valuable phthalides were drastically reduced by drum-drying. After freeze-drying the volatiles were present at much higher concentrations and about half of the phthalides were still present. Mechanical and enzymatic comminution of celery tubers followed by processing to dry products results in a significant decrease of the aroma content.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01042190
    Location Call Number Limitation Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 9
    Electronic Resource
    Electronic Resource
    Isozymes in nutrient medium of suspension-cultured apple cells (Malus sylvestris Mill.) (1988)
    Springer
    Plant cell, tissue and organ culture 15 (1988), S. 137-147 
    Details
    ISSN: 1573-5044
    Keywords: acid phosphatase ; apple cell culture ; esterase ; α-galactosidase ; β-glucosidase ; intra-and extracellular enzymes
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology
    Notes: Abstract The time course of the activities of esterase, α-galactosidase, and β-glucosidase in cell sap and nutrient medium in in vitro cultured apple cells (Malus sylvestris Mill.) was studied. The corresponding isozyme patterns and the intracellular and extracellular isozyme patterns of acid phosphatase and polyphenol oxidase were compared using isozyme visualization methods adapted to ultra-thin-layer isoelectric focusing. Neither quantitative (total activity) nor qualitative (isozyme pattern) data were congruent for cell saps and nutrient media. Malate dehydrogenase, malic enzyme, and glutamate dehydrogenase occurred in cell sap only. The extracellular activities probably originate to a great part from a programmed release by intact cells. Nutrient media of plant cell cultures constitute a rich source of active plant isozymes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00035755
    Location Call Number Limitation Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 10
    Electronic Resource
    Electronic Resource
    C6-aldehyde formation from linolenic acid in fruit cells cultured in vitro (1987)
    Springer
    Plant cell, tissue and organ culture 8 (1987), S. 147-151 
    Details
    ISSN: 1573-5044
    Keywords: fruits ; cell homogenates ; linolenic acid ; flavour ; n-hexanal ; n-hexenals ; (Z)-3-hexenol ; light-dependence
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology
    Notes: Abstract Heterotrophic plant cells of three apple cultivars, two pear cultivars, strawberry, and tomato were cultured in vitro. Cell homogenates in the presence of linolenic acid formed n-hexanal, (Z)-3-hexenal, (E)-2-hexenal, and, in one apple cultivar, (Z)-3-hexenol and its acetate. Homogenates of photomixotropic apple cv. Goldparmäne cells contained eight times more (E)-2-hexenal than homogenates of non-green cells.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00043151
    Location Call Number Limitation Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
Close ⊗
This website uses cookies and the analysis tool Matomo. More information can be found here...