Flavor 2 - Principle of food chemistry

... Furfuryl-methyl-sulfide, (2) 2- acetylthiophene, (3) 2- fur-furylalcohol, (4) 2- methyl-6-vinyl-pyrazine, (5)n-methyl-pyrrole -2 - aldehyde, (6) acetylpropio-nyl, (7) pyridine.67543 2 1Distilled ... tomatogreenfrans -2 - heptenal Bitter almondsc/s-6-heptenal Green, melonfrans -2 - octenal Nuttyfrans-5-octenal Cucumberc/s-5-octenal CucumberfraA?s -2 - nonenal Starch, gluefrans-7-nonenal MelonSource: ... deamina-tion, and include 1-propanol, 2- methylpro-panol, 2- methylbutanol, 3-methylbutanol,and 2- phenylethanol.Figure 7-3 5 Structure of Some Important Con-stituents of the Aroma of Coffee....

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Carbohydrates 2- Principle of food chemistry

... of linear ( 1- 4)-p-D-glucan(x-D-Galp groups at 0-6 of ( 1-^ 4)-p-D-man-nan chainsSulfated D-galactans, units of ( 1- 3 )-( 3-D-Galand ( 1- 4 )-3 ,6-anhydro-cc-D-Gal alternat-ing; pyruvate ... ( 1-& gt;4)-oc-D-galactur-onan (partly Me esterifed and acetylated);chains include (1— 2) -L-Rhap, andbranches D-GaIp, L-Araf, D-XyIp, D-GIcALinear ( 1- 4)-p-D-mannuronan and -cc-L-guluronanCellulosic ... D-GaIp; D-glucu-ronic acid, D-GIcA; D-galacturonic acid, D-GaIA; D-mannopyranose, D-Manp; D-mannuronic acid, D-ManA; L-ara-binofuranose, L-Ara/, D-xylopyranose, D-XyIp; L-rhamnopyranose,...

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Flavor 1 - Principle of food chemistry

... GIy-L-Asp-L-Ser-GlyL-Leu-L-Leu, L-Arg-L-Pro, L-VaI-L-VaI-L-VaIL-Asp-L-Phe-OMe, L-Asp-L-Met-OMey-L-Glutamyl-S-(prop-1 -enyl)-L-cysteinSource: From J. Solms, Nonvolatile Compounds andthe Flavor of Foods, ... floral,Compound 2- methoxy-3-hexylpyrazine 2- methoxy-3-isobutylpyra-zine 2- methoxy-3-propylpyra-zine 2- methoxy-3-isopropylpyra-zine 2- methoxy-3-ethylpyrazine 2- methoxy-3-methylpyra-zine 2- methoxypyrazine 2- isobutylpyrazine 2- 5-dimethylpyrazinepyrazineOdor ... berylliumacetate1Table 7-5 Taste of Some Selected PeptidesTasteFlatSourBitterSweetBitingComposition of PeptidesL-Lys-L-Glu, L-PhE-L-Phe, GIy-GIy-GIy-GIyL-Ala-L-Asp, y-L-Glu-L-Glu, GIy-L-Asp-L-Ser-GlyL-Leu-L-Leu,...

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Additives and contaminants 2 - Principle of food chemistry

... ChlorineTable 1 1-8 Information on Aroclor PreparationsAroclorAroclor 122 1Aroclor 123 2Aroclor 124 2Aroclor 124 8Aroclor 125 4Aroclor 126 0Aroclor 126 2Aroclor 126 8%CI 21 32 42 485460 62 68Average ... Kingdom 20 - 120 Apples New Zealand 11 -1 35Pears Australia 40 -2 6 0Tomatoes United Kingdom 1 2- 110Potatoes United Kingdom 5- 32 Wheat Sweden 8- 12 Rice Japan 22 7-1 000Rice United Kingdom 5-1 5(imports)Carrots ... ed., 1966, Ameri-can Chemical Society.l ,2, 3,4,10,10-hexachloro-l,4,4a,5,8,8a-hexa-hydro-exo-1, 4- rafo-exo-5,8-dimethanonaph-thalene. It has a molecular weight of 365,formula C 12 H8Cl6,...

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Water - Principle of food chemistry

... (joule/g)O4.5879.8677.80.91680.48739 .2 2.06 -5 3.010.91717.1 -1 01.956 72. 30.91750.47705.5 -1 51 .24 0.91784.4 -2 0 0.77666.70.91 82 0.46473.91.94 -2 5 0.470.91853.6 -3 00 .28 6 62. 30.91880.45043.5requirement in foods ... macromol-ecules. Federation Proc. 24 : S24-S33.Labuza, TP. 1968. Sorption phenomena in foods. Food Technol. 22 : 26 3 -2 7 2.Labuza, TP. 1980. The effect of water activity on reac-tion kinetics of ... VgwlO + (W 2 -5 2 -flw2,)(W1-S1)H-(W 2 -S 2 )whereW1 = gram solids of ingredient 1S1 = linear slope of ingredient 1aw[' = initial aw of ingredient 1WATER BINDING OF MEATAccording...

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Proteins - Principle of food chemistry

... (Beef)30150755616980 27 5 22 5 28 7313395 21 33655 62 955304 23 6 25 2Milk3997 82 450156434396 27 8463160 21 4 25 5 424 11511445143 42 Egg393551436 21 01 52 358 26 0 320 428 3811 52 370601796 20 7 26 0478Wheat 20 441717994159 28 2187183 27 6 28 8143 22 63081866 24 5 621 28 1Peas 26 7 425 4705770 28 7171 25 4 29 4595143 25 56851009 25 3 24 4 27 1Com 23 0783167 120 97305 23 9 22 5303 26 21704713 92 1184 23 1559311are ... (Beef)30150755616980 27 5 22 5 28 7313395 21 33655 62 955304 23 6 25 2Milk3997 82 450156434396 27 8463160 21 4 25 5 424 11511445143 42 Egg393551436 21 01 52 358 26 0 320 428 3811 52 370601796 20 7 26 0478Wheat 20 441717994159 28 2187183 27 6 28 8143 22 63081866 24 5 621 28 1Peas 26 7 425 4705770 28 7171 25 4 29 4595143 25 56851009 25 3 24 4 27 1Com 23 0783167 120 97305 23 9 22 5303 26 21704713 92 1184 23 1559311are ... R-S-CH3Sulfoxide R-SO-CH3Sulfone R-SO 2 -CH3Cystine R-S-S-RDisulfoxide R-SO-SO-RDisulfone R-SO 2 -SO 2 -RCysteine R-SHSulfenic R-SOHSulfinic R-SO 2 HSulfonic (or R-SO3Hcysteic...

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Carbohydrates 1 - Principle of food chemistry

... - 6)-O-a-D-glucopyranosyl-(1 - 2) -p-D-fructofuranoside][O-a-D-galactopyranosyl-(1^6)-O-a-D-galactopyranosyl-(1 - 6)-O-cc-D-galactopyranosyl-(1 -& gt;6)-O-oc-D-glucopyrano-syl-(1 -& gt ;2) -p-D-fructofuranoside]Source: ... p-D-fructofuranoside)(4-O-p-D-galactopyranosyl-D-glucopyranose)(4-O-a-D-glucopyranosyl-D-glucopyranose)(a-D-glucopyranosyl-a-D-glycopyranoside)[O-a-D-galactopyranosyl-(1 -& gt;6)-O-cc-D-glucopyranosyl-(1 -& gt ;2) - p-D-fructofuranoside][O-a-D-galactopyranosyl-(1^6)-O-a-D-galactopyranosyl-(1 - 6)-O-a-D-glucopyranosyl-(1 ... (4-O-oc-D-glycopyranosyl-p-D-glycopyranose)oc-cellobiose (4-O-p-D-glucopyranosyl-oc-D-glucopyranose)p-cellobiose (4-O-p-D-glucopyranosyl-p-D-glucopyranose)p-isomaltose (6-O-a-D-glucopyranosyl-p-D-glucopyranose)oc-gentiobiose...

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Minerals - Principle of food chemistry

... of "Normal"8 2. 54 2. 5 2. 5 2. 51565 2 8 12 30 2. 5154911 12 87.573.510Extreme Range 1- 120 1-1 5 1-3 61 -2 2 1 -2 2 1 -2 0 1-9 0 1- 12 1-1 0 1-4 1-4 8 1-1 6 1-3 001 -2 0 1-1 501 -2 0 1 -2 7 1-6 6 1-9 61 -2 4 0 1- 120 1 -2 1 0 1-1 4 1-3 00Source: From H.V. Warren, Variations ... (Ecuador)Pineapple (Puerto Rico)N1 62 30 121 1946316871Ca 23 .7 2. 46 .2 9.64.8 2. 7 2. 2Mg10 .2 3.65.816 .2 6.5 25 .43.9P15.85.4 12. 813.39.316.43.0K17596 20 0 25 0 129 3731 42 Source: From E.G. ... WetWeight0.740 .26 0. 92 0.560. 52 0.784.91.9 2. 93.63.44.10 .25 0.100.400 .24 0 .22 0 .20 0.060 .20 0.150.480 .22 0.04Minimum asFraction of "Normal"1/151/61/9%VQ1/91/61 /2 1 /2 1 /2 1 /2 1/41/10Vs1/101/51/3VQVB!£o1/16%01/41/30Maximum...

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Color - Principle of food chemistry

... and some lycopene and xan-Figure 6-1 7 Absorption Spectra of the Three Stereoisomers of Beta Carotene. B = neo-p-carotene; U =neo-p-carotene-U; T = all-trans-p-carotene. a, b, c, and ... structure of a number of importantxanthophylls as they relate to the structure of P-carotene is given in Figure 6 -2 2 . Carot-enoids may occur in foods as relatively sim-ple mixtures of only a ... mostly cyanidin-3-galactoside, cyanidin-3-arabinoside, and cya-nidin-7-arabinoside (Sun and Francis 1968).Bing cherries contain primarily cyanidin- 3- rutinoside, cyanidin-3-glucoside, and...

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Texture - Principle of food chemistry

... using an oil of known viscos-Figure 8 -2 3 Rate of Shear Dependence of theApparent Viscosity of Several Non-NewtonianFluids. Source: From P. Sherman, Structure andTextural Properties of Foods, in ... coefficient of tested food Kx = shear coefficient of tested food A = area of punchP = perimeter of punchC = constantSHEAR RATE. SEC-*Figure 8 -2 4 Apparent Viscosities of Fruit Purees ... (PR)-thiol to liberate a peptide(R)-thiol and form a mixed disulfide, as fol-lows:PR-SH + R-SS-R -& gt; R-H + PR-SS-RDisulfide bonds between proteins have anenergy of 49 kcal/mole and are not...

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