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Registro Completo |
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Biblioteca(s): |
Embrapa Mandioca e Fruticultura. |
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Data corrente: |
04/08/1992 |
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Data da última atualização: |
04/08/1992 |
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Autoria: |
TSENG, D. J.; MATTHEWS, R. F.; GREGORY III, J. F.; WEI, C. I.; LITTELL, R. C. |
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Afiliação: |
University of Florida, IFAS ; Food Science and Human Nutrition Dept. Gainesville, FL 32611.; Statistics Dept. |
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Título: |
Concentration of Aqueous orange essence by sorption on styrene-divinylbenzene resin. |
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Ano de publicação: |
1991 |
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Fonte/Imprenta: |
Proceedings Florida State Horticultural Society. v.104, p.81-84, 1991. |
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Idioma: |
Inglês |
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Conteúdo: |
A styrene-divinylbenzene (SDVB) resin was used in a sorption column process to concentrate volatile flavor constituents from aqueous orange essence. The resin XAD-16 was chosen for the study based on its oil sorption capacity and additional evaluations. Aqueous orange essence was passed through a downflow fixed-bed column resin system. The sorbed essence was desorbed using 95% ethanol, and the qualitative and quantitative compositions of the recovered essence were determined by capillary gas chromatographic analysis. Major compounds concentrated from aqueous orange essence were ethyl butyrate, octanal, linalool, octanol, neral and geranial. Other components concentrated in lower levels were ethyl 3-hydroxyhexanoate, terpinen-4-ol, -terpineol, and carvone. Eth yl acetate and methyl butyrate were concentrated at very low levels. The concentrated essence product should be useful as a flavor for citrus juice and beverages. |
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Palavras-Chave: |
propriedade fisica. |
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Thesagro: |
Processamento. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01500naa a2200193 a 4500
001 1632503
005 1992-08-04
008 1991 bl uuuu u00u1 u #d
100 1 $aTSENG, D. J.
245 $aConcentration of Aqueous orange essence by sorption on styrene-divinylbenzene resin.
260 $c1991
520 $aA styrene-divinylbenzene (SDVB) resin was used in a sorption column process to concentrate volatile flavor constituents from aqueous orange essence. The resin XAD-16 was chosen for the study based on its oil sorption capacity and additional evaluations. Aqueous orange essence was passed through a downflow fixed-bed column resin system. The sorbed essence was desorbed using 95% ethanol, and the qualitative and quantitative compositions of the recovered essence were determined by capillary gas chromatographic analysis. Major compounds concentrated from aqueous orange essence were ethyl butyrate, octanal, linalool, octanol, neral and geranial. Other components concentrated in lower levels were ethyl 3-hydroxyhexanoate, terpinen-4-ol, -terpineol, and carvone. Eth yl acetate and methyl butyrate were concentrated at very low levels. The concentrated essence product should be useful as a flavor for citrus juice and beverages.
650 $aProcessamento
653 $apropriedade fisica
700 1 $aMATTHEWS, R. F.
700 1 $aGREGORY III, J. F.
700 1 $aWEI, C. I.
700 1 $aLITTELL, R. C.
773 $tProceedings Florida State Horticultural Society.$gv.104, p.81-84, 1991.
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Registro original: |
Embrapa Mandioca e Fruticultura (CNPMF) |
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| Registros recuperados : 2 | |
| 1. |  | PEREIRA, G. E.; PADHI, E. M. T.; SUDARSHANA, M. R.; FIALHO, F. B.; MEDINA-PLAZA, C.; GIRARDELLO, R. C.; TSENG, D.; BRUCE, R. C.; ERDMANN, J. E.; SLUPSKY, C. M.; OBERHOLST, A. Impact of grapevine red blotch disease on primary and secondary metabolites in "Cabernet Sauvignon" grape tissues. Food Chemistry, v. 342, e128312, April 2021.| Tipo: Artigo em Periódico Indexado |
| Biblioteca(s): Embrapa Uva e Vinho. |
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| 2. | | PEREIRA, G. E.; PADHI, E. M. T.; GIRARDELLO, R. C.; MEDINA-PLAZA, C.; TSENG, D.; BRUCE, R. C.; ERDMANN, J. N.; KURTURAL, S. K.; SLUPSKY, C. M.; OBERHOLSTER, A. Trunk girdling increased stomatal conductance in Cabernet Sauvignon Grapevines, reduced glutamine, and increased malvidin-3-glucoside and quercetin-3-glucoside concentrations in skins and pulp at harvest. Frontiers in Plant Science, v. 11, e707, June 2020.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 1 |
| Biblioteca(s): Embrapa Uva e Vinho. |
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| Registros recuperados : 2 | |
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