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The use of sampling bags to collect breath odor has not been well established. The aim of this study was to compare and judge the quality and performance of three commercially available sampling bags. An aluminized polyethylene bag (Aluminum Bag, Tokyo Deodorant Inc., Japan), the Tedlar® bag (Tedlar® Bag, Tokyo Deodorant Inc.), and a polyester bag (Flek-Sampler® Nioibukuro; Omi Odorair Service Co. Ltd., Japan) were assessed. A GC instrument (GC14-B, Shimadzu, Japan) equipped with a flame photometric detection system were used to measure the concentrations of volatile sulfur compounds (VSC: hydrogen sulfide, methyl mercaptan, and dimethyl sulfide) released from the sampling bags over time. An electronic nose (e-nose) (Odor Discrimination Analyzer FF-1, Shimadzu, Japan) was used to assess the characteristics of the gas eluted from the inner surfaces of the bags. The GC results showed that the Tedlar® bag had the highest performance, with 73% of the VSC concentration lasting for up to 4 days. The disadvantage of this bag, however, is that the Tedlar® bag itself has an odor that disturbs the e-nose's response and organoleptic evaluation. The polyester bags were only able to hold hydrogen sulfide for 2 h. The e-nose's responses were strongly associated with changes in humidity within the polyester bag. The humidity was more stable within the aluminized polyethylene bag, which was able to sustain 94% of the VSC concentration for up to 24 h. In conclusion, Tedlar® bags are beneficial for GC usage. Aluminum coated polyester bags are beneficial for GC measurements, e-nose measurements, and organoleptic judgements. Polyester bags have poor hold of VSC, but the low cost suits required disposability for the measurements of individual patients. Thus, breath odor sampling bags should be selected based on the specificity of the measuring instrument.

With the help of a specially formed group of 60 assessors reflecting the taste preferences of the population, odour qualities have been selected for verbal description of the aroma of simulated meat flavours. The selection was carried out in two stages from 18 samples of flavours of different quality. At the first stage 12 odour qualities were eliminated on the basis of 60 evaluations of 6 samples of meat flavours on the HARPER scale. At the second stage 120 evaluations were made of 12 samples according to a combined list of 40 odour qualities. As a result the specific aroma characteristics for simulated meat flavours were revealed. A scale of 24 odour qualities has been proposed. It has been proved experimentally that this scale is convenient for evaluating not only good-quality simulated meat flavours, but also samples with off-odours acquired because of technological variation of their production or storage.

From comparisons of the chemical contents of biodynamically and conventionally grown potatoes, carrots, beetroots and curly kale, the origin of the sample could not be established. A biodynamic quality determination of potatoes did not show any clear difference between crops cultivated by the two methods. The storage qualities of white cabbage did not show any difference connected with the two methods of cultivation, but conventionally grown cabbage had the heaviest heads. Organoleptic evaluation, under carefully defined laboratory conditions, resulted in the detection by a taste panel of statistically significant differences due to origin for a few samples, but the differences were so small that it must be considered improbable that they could be detected under normal practical conditions.

Se evaluaron tres cultivares del ñame D. rotundata (Habanero Común, P.I. 15484 y Guinea Negro) y cuatro de la especie D. cayenensis (Guinea Amarillo, P.I. 15711, P.I. 15718 y P.I. 15719) en un suelo Corozal arcilloso (Ultisol). Todos se cultivaron siguiendo las recomendaciones del "Conjunto Tecnológico para la Producción de Farináceas" (1). Muestras de Habanero Común (D. rotundata) y de las cuatro cultivares de D. cayenensis se enviaron al Laboratorio de Tecnología de Alimentos para analizarlos sensorialmente. No hubo diferencias significativas entre los distintos ñames en cuanto a la producción de tubérculos vendibles. Los rendimientos más altos se obtuvieron con las cultivares Guinea Amarillo y P.I. 15719 (D. cayenensis) con 18.1 y 18.27 Tm./ha.r respectivamente. La producción más baja se obtuvo con el Habanero, 13.6 Tm./ha. El bajo rendimiento puede haber estado relacionado con su pobre germinación. La germinación fue significativamente mayor en las cultivares de la especie cayenensis que con las rotundata. Entre las especies no hubo diferencias significativas en términos de su producción vendible. Todos los ñames evaluados en pruebas sensoriales tuvieron buena aceptación tanto crudos como cocidos, principalmente las cultivares Habanero y Guinea Amarillo. Con relación al sabor las cultivares Habanero, P.I. 15711 y Guinea Amarillo se clasificaron como aceptables. Con excepción de las cultivares P.I. 15718 y 15719 las restantes se encontraron aceptables en cuanto a aceptabilidad general. Algunos ñames de la especie D. cayenensis poseen rasgos de alta producción y buenas características culinarias, especialmente el Guinea Amarillo y el P.I. 15711. Estos ñames ofrecen buenas alternativas para aumentar el caudal de cultivares disponibles para usarlos comercialmente en Puerto Rico.

En el Centro de Investigación y Desarrollo de Fortuna se probaron seis variedades de zanahoria: Short 'n Sweet, Royal Chantenay, Casey, Royal Danvers, Texun y Nuggeteer. El centro está localizado en la costa sur de Puerto Rico considerada como el área principal para la producción de hortalizas en escala comercial. Las zanahorias se sembraron en un suelo San Antón (franco-arcilloso), el cual es prácticamente llano en un cono aluvial de la región semiárida de Puerto Rico. La calidad de las variedades de zanahoria la evaluó sensorialmente un grupo de catadores. Las muestras se evaluaron frescas y almacenadas por 30 días a temperatura de 7.2° C (45° F) ralladas crudas o cocidas enteras en agua con sal. Tomando en consideración la aceptabilidad general frescas y almacenadas, todas fueron aceptables con excepción de la variedad Casey. En la evaluación de zanahorias cocidas, la única que fue rechazada fue Nuggeteer, luego de almacenada.

Seven unsaturated lactones, viz., the lactones of 4-hydroxy-nonenoic acid, with the double bond at the 2 and 3 position, respectively, 4-hydroxy-octenoic acid with the double bond at the 2 and 3 position, respectively, 5-hydroxy-4-nonenoic acid, 5-hydroxy-2-octenoic acid, and 5-hydroxy-2-undecenoic acid, were synthesized. Their chemical structures were confirmed by their infrared and mass spectra. Organoleptic evaluation indicated that γ-lactones with unsaturation at the 2 or 3 positions imparted a characteristic deep-fat fried flavor to cottonseed oil when added at 2.5 ppm. Furthermore, γ-lactones with unsaturation at the 3 position could improve the flavor of margarine and snack foods.

The advice of the A.M.A. and many doctors, in order to decrease the chances of coronary heart disease and atherosclerosis, is to reduce intake of dietary cholesterol. Inasmuch as egg yolk is one of the primary sources, much research has been done to reduce cholesterol levels in egg yolk by alterations in the diet of the laying hen or by breeding, and to eliminate it by reformulating the egg yolk. It would seem that a much simpler approach to reduction of cholesterol in an egg product would be to use less than natural proportions of egg yolk to egg white. This study is an evaluation of some functional properties and organoleptic characteristics of blends of eggs containing down to the equivalent of one tenth the normal amount of egg yolk. Results show that blends of eggs containing as low as one fourth the normal amount of egg yolk, with protein and lipid raised to the content of normal egg by the addition of dried egg albumen and corn oil, respectively, made scrambled eggs, custards and cakes made from a cake mix that were as acceptable as those made from whole egg. Lower proportions of egg yolk in the blends produced less acceptable products. Whole egg sponge cakes were unsuccessful, showing drastic decreases in volume (as measured by rapeseed displacement) as the proportion of egg yolk was decreased.

Three groups of 20 cows each were rotated for three 2-wk experimental periods through each of three regimes (0, 2, and 4 h feed withholding intervals prior to milking) of complete feeds of alfalfa, corn silage, concentrate. Milk samples were collected Monday and Thursday of the 2nd wk in each period. An organoleptic evaluation panel sampled and scored the milk on flavor quality. An analysis of variance of the milk scores indicated that withholding feed 2 to 4 h prior to milking improved milk flavor quality over that of no withholding (0 h). Milk flavor quality did not differ between 2 and 4 h withholding periods. These periods of withholding feed showed no adverse effects on feed intake.

Aus der Theorie der Autoxydation folgt, das Kennzahlen allein kein taugliches Mittel zur Beurteilung der Frische von Schlachttierfetten sind. Eine nach bewahrten Regeln der sensorischen Analytik vorgenommene Geschmacks- und Geruchsprufung ist zur Sicherung des Befundes unerlaslich. Da die Haltbarkeit der Fette der Lange der bei der Autoxydation beobachteten Induktionsperiode proportional ist, erhalt man durch Messung derselben die Grundlage fur die Schatzung der Lagerungsbestandigkeit von Schlachttierfetten. Bestimmung von Kennzahlen oder die Messung der Oxydationsgeschwindigkeit sind hierfur nicht geeignet, da diese Methoden den Einflus von Pro-und Antioxydantien nicht erfassen. Ohne grosen Arbeitsaufwand last sich die Lange der Induktionsperiode mit Hilfe der vom Verfasser fruher (FSA 74, 366 [1972]) beschriebenen automatischen Version des SWIFT-Testes ermitteln. Analytical Methods for the Assay of Freshness and Stability of Animal Fats It is evident from the theory of autoxidation that the characteristic values alone are not suitable criteria for the assessment of freshness of animal fats. Organoleptic evaluation of taste and flavor are absolutely essential. Since the stability of fats is proportional to the induction period during autoxidation, measurement of the latter provides the basis for evaluation of storage stability of animal fats. Determination of characteristic values or measurement of the rate of oxidation are not suitable for this purpose, since they do not account for the action of prooxidants and antioxidants. Automatic version of SWIFT-test as described by the author earlier (FSA 74, 366 [1972]) enables the determination of induction period with little effort.

Potential shelf-life of 100 pasteurized whole milk samples, obtained from retail outlets and from dairy processors, was investigated. Parameters studied were: organoleptic evaluation, Standard Plate Count (SPC), psychrotrophic bacteria count (PBC), modified psychrotrophic bacteria count (mPBC), Moseley test (MSPC), and impedance detection time (IDT) at 18 and 21°C. Correlation coefficients were obtained for all possible data combinations in an attempt to detect significant relationships between the parameters studied and the true shelf-life of the product. None of the direct counts (SPC, PBC, and mPBC) correlated well enough with shelf-life to allow shelf-life prediction. Moseley test (MSPC) appeared to possess an adequate relationship to shelf-life with a correlation coefficient at -0.84. IDT 21°C and IDT 18°C proved to have the most significant relationships to shelf-life with correlation coefficients of 0.88 and 0.87, respectively. Therefore, the impedance method had three advantages over the Moseley test: (a) it was a better predictor of shelf-life, (b) it was less labor intensive, and (c) it required only 1-2 d, as opposed to 7-9 d to complete.

This study was designed to evaluate storage life from the behaviour of carbonyl compounds of canned mandarin oranges during storage. The results of thin-layer chromatograph- densitometric tracing showed that the percentage of 5-hydroxymethyl furfural (HMF) increased during storage. Therefore, HMF content as an index for quality was determined by p-toluidine/barbituric acid colourimetry. The content increased during storage especially at higher temperature and correlated well with organoleptic evaluation. Samples contained HMF above 5mg (%) gave low organoleptic. In commercial products, such high level of HMF was achieved after 3 to 5 years storage.

In comparison with the regularly thermally processed food product, the aseptically filled ones which receive considerably less heat treatment, is thought to have better taste, texture and color, and exhibit less damage to nutritive properties. In this work the storage stability of aseptically bottled juice stored at 4, 15, 25°C was compared to that of hot filled juice. Criteria for stability were ascorbic acid retention, browning as measured by optical density, tristimulus color reflectance and organoleptic evaluation. It was found that the governing factor of establishing shelf-life was storage temperature rather than the method of filling. The quality parameters for the juices stored at 4 and 15°C were similar for both methods of filling. No difference was found in sensoric evaluations between aseptically filled juices and hot-filled juices stored at the same temperatures after 60 days storage. Immediately after filling the aseptically filled juice was judged slightly better but this difference disappeared rapidly during storage even at 4°C. In all cases juices stored at the lower storage temp, were judged better than those stored at the higher temperature regardless of filling method.

Two diastereomers of β-methyl-γ-octalactone were identified as aging aroma substances from the neutral ethyl acetate extract of aged brandy. It was shown by means of gas liquid chromatography that they were derived from the oak barrels and were accumulated in the distilled liquor during the aging process. The organoleptic threshold of cis-lactone was 0.79 ppm and that of trans-lactone was 0.067 ppm. The aroma of cis-lactone was more fragrant than that of trans-lactone.The amount of β-methyl-γ-octalactone in various wood powders was determined comparatively, and the precursor of the lactone was identified in oak wood.Moreover, a positive correlation between the organoleptic evaluation of whisky and the amount of trans-lactone was recognized.

Retorted turkey meat was evaluated for susceptibility to warmed-over flavor by means of organoleptic evaluation and the TBA test. The retorted turkey was found to have significant resistance to development of warmed-over flavor which was not found in less severely cooked turkey. This resistance was shown to be due to the presence of water soluble, low molecular weight antioxidative substances. These substances are probably formed as the result of browning interactions which occur in the meat during retorting. Indications are that these compounds inhibit warmed-over flavor by acting as primary antioxidants, interrupting the free radical mechanism characteristic of lipid oxidation.

Natsudaidai fruits, which account for respectable fraction of Japanese citrus fruit production, have not been frozen commercially because severe bitterness develops in the pulp due to freezing. This paper describes the general aspects and the mechanism of bitterness increase due to freezing.1. The organoleptic test showed that pulp which had been frozen at -20°C tasted much more bitter than the unfrozen raw pulp. 2. When segments were frozen with or without segment cover (membrane), bitterness of pulp (juice sacs without segment cover) taken from the former was greater than that from the latter. 3. When the segments were frozen by immersion in liquid nitrogen and subsequently stored at -20°C, the bitterness was not so severe as when they were frozen and stored at -20°C. No substantial bitterness change was found for either material during storage at -20°C. 4. The contents of soluble and total naringin in the pulp did not show any change due to freezing and during storage in the frozen state. 5. To determine the leakage of naringin, pulp or segment cover was immersed in water for a short time and filtered, then naringin contents in the filtrate were measured; this may suggest the ease of exudation of naringin. The leakage of naringin increased obviously due to freezing at -20°C as compared with leakage from the raw materials. The leakage from pulp frozen with liquid nitrogen, on the contrary, did not show any increase coinciding with the organoleptic evaluation. 6. No change of bitterness was found when extracted juice was frozen.It is concluded that the increase of bitterness must be fundamentally due to the increase of readiness of exudation of naringin associated with tissue damage by the freezing. But the total amount of naringin is not the cause. Since most of the naringin is located in the outer part of the pulp and segment cover, it would leak out at thawing and bring about a high concentration on the pulp surface. The high local concentration of naringin causes the bitterness increase.

Three experiments were conducted in which ground beef patties were prepared to contain 20 or 30% fat and O-50% of rehydrated textured soy protein (TSP). Among patties with 20% fat, those with 20, 25 or 30% of a reference soy protein (TSP I) were desirable in appearance on the first day of retail display; among patties with 30% fat only those with 20% soy protein (TSP I) were desirable in appearance on day-l of retail display. Comparison of 7 brands of textured soy protein (TSP Ill through TSP IX) revealed differences among blended beef patties in cooking loss, appearance and palatability traits. Not all soy products that were available for these tests were of equal efficacy for use in blended ground beef patties. Selection of an appropriate soy protein can overcome deficiencies in appearance, can materially reduce cooking shrinkage and can be used without significantly detracting from the palatability of cooked beef patties. The choice of a specific soy protein for use in blended-beef patties should be predicated upon organoleptic evaluation of the products under consideration and knowledge of intended form of sale (cooked vs raw). If the product is to be sold in cooked form, the fat percentage should exceed 20% to optimize flavor desirability and overall palatability. If the product is to be sold at retail in the raw form, the combined proportion of fat plus textured soy protein should not exceed 50% of the final batch composition.

An all-glass effluent splitter of virtually zero dead-volume and a peak collecting device were developed for the recovery of pure samples from the effluent of glass capillary columns for field testing, organoleptic evaluation or spectral identification.

A 100 mesh flour was prepared from mesquite pods and its proximate chemical composition, amino acid and vitamin content determined. the flour was tested as an ingredient in beverages, pinole, candy, butter, breakfast cereals, and yogurt. Nutritional attributes of the products are discussed and ingredient cost estimates calculated. Taste panel studies indicated the most desirable mesquite flour containing products were mesquite candy, chocolate/mesquite flour beverages, and breakfast cereals with added mesquite flour.

In order to find out the most reliable index to predict the quality of the chum salmon captured during the spawning migration, measurements of body weight, body length, age, condition factor, gonadosomatic index, hepatosomatic index, proximate composition of the muscle, Hunter Lab values of meat color in relations to the organoleptic evaluation of the chum salmon dish were made using 61 fish as samples. By observing the results obtained by principal component analysis, it was suggested that all of the biological characteristics measured do not have a direct correlation with the quality of the chum salmon as food. It was suggested by principal component analysis that the Hunter a value and b value of the meat were the most reliable index to predict the quality of the chum salmon as food.

The most odour intensive constituents of east indian sandal wood oil are β-santalol, β-santalal and α-santalene. This has been proved by a thorough GLC-investigation in combination with the sniffing technique of seven fractions of this highly priced essential oil, which have been obtained by TLC on silica-cellulose plates with simultaneous organoleptic evaluation. Using the headspace analysis these results could be confirmed and further the distribution of the main odour components was obtained in headspace at 37° and 80°.

This study was done to characterize the changes that occur during refrigerated storage of six salad vegetables individually and in a mixture. Salad-cut and intact lettuce, carrot, celery, radish, green onion and endive, and a salad mixture were stored at 4.4°C in packages made from a film having low gas permeability. Respiration of individual vegetables during storage showed two patterns: carrot and celery respired throughout the storage time while respirations by the others was halted after a few days. Respiration of cut vegetables exceeded that of intact. Total plate counts (TPC) for intact vegetables in storage increased slower than for cut vegetables; lettuce and endive showed higher TPC than the others. The cut vegetables were invariably poorer in organoleptic quality. Mixed vegetable salads were sealed with either air or an atmosphere containing 10.5% CO2, 2.25% O2. After 2-wk storage, organoleptic evaluation indicated that the chemical treatments were generally of no value and in some cases were even detrimental but the modified initial headspace was beneficial.

The most odor intensive constituent of the patchouli-oil (singapor.) is the (±)-patchouli-alcohol (1). This could be verified by aromaanalysis of this essential oil using organoleptic correlation of TLC, GC, GC-MS and preparative GC data in combination with (EI)-MS and1H-NMR evidence.

Adjusting the pH of fermenting tea from the physiological value to within the range 4.5–4.8 resulted in an increase in theaflavin content, a reduction in thearubigin levels, and an increase in the organoleptic evaluation of the product. Industrial-scale acidification of commercial leaf was practicable and the market price realised on the London auction floors for treated teas was considerably higher than that for control consignments.

Chemical analysis of volatile acids from fat hydrolysate together with organoleptic evaluation of the cooked mince-meat were made for a number of mutton and goat meat samples. A “goaty” odour note common to goat meat and mutton was correlated with the presence of 4-methyloctanoic acid to which the name hircinoic acid has been given. Threshold detection levels for this acid and its congener 4-methylnonanoic in mince-meat were about 0.5 and 45 ppm, respectively. The combined results also indicated that other factors in addition to hircinoic acid contribute to the distinctive flavour of sheep meat.

Fat-containing bleaching earth (FBE) is a waste product from the bleaching of edible oils in the fat industry. The experiments described were carried out to investigate if FBE may be utilized as an ingredient in feed for rainbow trout ( Salmo gairdneri , Richardson). Using bomb calorimetry, a sample of FBE from the bleaching of marine oils was found to contain 3400 kcal/kg. This indicates a fat content of about 36% even though analysis showed an extractable crude fat content of only 23%. The digestibility of the crude fat was estimated at about 80%. Fish growth was very good on all four experimental diets, which contained 0, 10, 20 and 30% FBE. Level of dietary FBE had no measureable effect on fish mortality, condition factor, dressed-out weight, fat content, or fatty acid composition. Fish fed diets containing FBE showed a significantly higher frequency of discoloured livers than fish fed control diets, indicating that the quality of the fat in FBE might be reduced. An organoleptic evaluation conducted on the fish showed differences between fish fed different diets, but no negative effects of FBE.

Chemical and organoleptic analyses were carried out on ten important locally grown apple varieties. Most of the varieties were characterized by high titratable acidity and fairly low total sugar concentration. Consequently the sugar-to-acid ratio (a suggested indicator of the eating quality of apples) remained low. However, some of the varieties with high acidity (Red Atlas, Raike) were scored high in the preference test, confirming that other factors in addition to the sugar-to-acid ratio have an influence on the palatability of apple juices. Generally it seems that juice from most of the studied varieties should be mixed with low acid, high sugar juices to be suitable for commerical juice production.

Sweetened low fat plain and Swiss-style fruit-flavored yogurts were manufactured using cream and reconstituted nonfat dry milk. The Swiss-style yogurt was manufactured by adding commercial blueberry or strawberry fruit flavorings to the sweetened yogurt base. Sweeteners used in the study were sucrose, 36 dextrose equivalent corn syrup solids, and 42, 55, and 90% high fructose corn syrup. Varied combinations of sweeteners were used at 0, 2, 4, and 6%, by weight. Evaluations were conducted during incubation and after packaging. Analyses included rate of acid development (time required to reach pH 4.4), microbiological profile, and expert organoleptic evaluation. A consumer panel was used to compare yogurt made with sucrose with that utilizing 90% high fructose corn syrup. As amount of sweetener increased, the time required to get to breaking pH of 4.4 increased. There also appeared to be a preference for yogurt made with 90% high fructose corn syrup, especially in the strawberry yogurt. Most preferred was 4% added sweetener.

Egyptian bread made with broad bean flour, lentil flour, and wheat flour was scored for aroma, crust colour, crumb colour, texture, flavour and over-all acceptability by Egyptian judges. Protein quality of the bread was measured by a rat growth study. Analysis of variance for the data from the organoleptic evaluation was insignificant. The results indicate that broad bean flour could be added to wheat flour in making Egyptian Ballady bread up to 20% without affecting any of the tested characteristics. However, supplementation of wheat flour with more than 15% lentil flour might have some effect on flavour and hence on overall acceptability. The addition of 5, 10, 15 and 20% broad bean flour and lentil flour was accompained by an increase in the PER. It was clear that wheat flour supplemented with broad bean flour had a more pronounced effect on the PER at a 5 and 10% level of supplementation than that supplemented with lentil. The PER data were subjected to analysis of variance. At 1% level of significance the increase in PER for the 10, 15 and 20% broad bean breads was significant. Also the differences in the PERs between 5, 10 and 15% broad bean flour was significant. At 1% level of significance there was a significant difference in the PER values of bread made with 15 and 20% lentil flour. Incorporating broad bean flour into bread at a 20% level had a significant effect on the NPR at 1% and 5% level of significance. At 1% level of significance the only significant increase in NPR was noticed using the 20% level of lentil flour.

Irradiation of dates to 4–6 kGy results in “commercial sterility” and has no detectable effect on the taste of the product. On this basis, irradiation to 4–6 kGy could be used for decontamination (and disinfestation) in commercial processing of dates and could replace the currently established practice of fumigation with highly toxic chemicals.

Application de cette technique en comparaison a la technique du reniflage pour la separation et l'identification de composes odorants d'orange

A simple procedure, previously set up for the quick evaluation of aromatising herbs by direct headspace gas chromatographic analysis, was checked with regard to its application as a routine method. Many samples of herbs and drugs of various kinds and of different qualities were subjected to a sensory evaluation and to headspace analysis. There are significant analytical differences between herbs of good and inferior quality in agreement with the organoleptic evaluation of the same drugs, judged by an experienced panel of tasters. Some tests were performed to determine the exact content of each substance present in the headspace of the examined herbs: preliminary results are given. A suitable internal standard was used for quantitative purposes. The proposed technique is in accordance with the requirements of the Quality Control Service.

Egg white was spray dried, using Egyptian fresh eggs, with and without glucose removal. Glucose depletion in egg white was carried out using bacteria yeast and enzyme. Foam capacity and stability of liquid egg white was also decreased by dehydration, except for egg white in which enzyme was used for glucose removal. Foam was more stable in samples desugared by yeast and least stable in enzyme treated egg white. Both pan drying and spray drying methods had the same effect on foam capacity and stability of egg white. The pH value of liquid egg white was found to decrease by removing glucose and to increase by dehydration. The specific volume data and organoleptic evaluation of angel food cakes in which dehydrated egg white, imported dried egg white and fresh egg white were used, showed that the best method to prepare dehydrated egg white is by using enzymatic treatment for glucose removal before dehydration.

En la Subestación de Corozal se sembró un experimento con 10 cultivares de yuca, IAC-12-829, Jamaica 18, Trinidad 14-56, Ceiba, Llanera, IAC-Mantequeira, SRT-598-Sta. Catarina, Seda, Cubana y Jamaica 4C, para evaluar su rendimiento y aceptación por catadores. Las cultivares de mayor rendimiento fueron IAC-12-829, IAC-Mantequeira, Jamaica 18 y SRT-598-Sta. Catarina, con una producción de 41.98, 39.24, 35.17 y 31.43 tons./ha, respectivamente. En cuanto a la aceptación general por los catadores, todas se juzgaron aceptables con la excepción de SRT-598-Sta. Catarina, la cual no gusto. Las cultivares con el más alto grado de aceptabilidad fueron Jamaica 4C, IAC-Mantequeira, Trinidad 14-56 y Seda. Tomando en consideración la producción, el porcentaje de raíces comerciales y la aceptación general, las cultivares IAC-12-829, IAC-Mantequeira, Jamaica 18 y Trinidad 14-56 fueron las más prometedoras en esta evaluación preliminar.

A total of 184 Stevia leaf samples taken from herbarium specimens, representing 110 species and 121 taxa, were screened organoleptically for their taste sensation. Fragments of a 62-year-old leaf of S. rebaudiana exhibited a potent and prolonged sensation of sweetness, thereby indicating the stability of its sweet ent-kaurene glycoside constituents to drying, preservation, mounting and storage. No other leaf samples exhibited an intensity of sweetness equivalent to that of S. rebaudiana, though 18 species and varieties were considered to exhibit a sweet taste. These taxa appear to be promising candidates for future phytochemical investigation for new and known ent-kaurene glycosides.

The changes in lipid composition and fatty acid distribution of sauerkraut during fermentation, canning, processing and storage were investigated organoleptically and chemically. Treatments were significant throughout the experiment. pH, lactic acid, and moisture content did not reveal any substantial changes. Total lipids, neutral lipids, and glycolipids increased, whereas phospholipids were unaltered during fermentation and processing. Quantitative changes in nonpolar and polar lipids during storage were in opposite directions, and net lipid content did not change. The changes in fatty acid composition were primarily in the distribution of palmitic, stearic, oleic, linoleic and linolenic acids during fermentation, processing and storage. Total lipids did not relate to organoleptic evaluation. However, polar lipids, specifically phospholipids, were directly related to storage stability and increased amounts of general acceptability. The formation of phospholipids may be catalysed by a reaction between tin from the cans and polar lipids at the expense of neutral lipids.

The root starch of Cucurbita foetidissima, or buffalo gourd, has physicochemical characteristics intermediate to those of cassava and maize. However, unlike other root starches, buffalo gourd starch pastes retain peak viscosity under application of stress. Nutritional and organoleptic evaluation have shown suitability of this starch for food use. Buffalo gourd starch pastes retrograde when subjected to low temperature storage to a degree similar to that of maize. Stabilization of buffalo gourd starch (DS 0.04, 0.05, 0.06) with propylene oxide protects against the retrogradative response. Rheological examination of hydroxypropylated buffalo gourd starch shows depressed initial pasting temperatures, with increased and sustained viscosity throughout the pasting cycle. Buffelkurbis-Wurzelstarke. Teil 4. Eigenschaften von Propylderivaten. Die Wurzelstarke von Cucurbita foetidissima bzw. Buffelkurbis hat physikalisch-chemische Eigenschaften, die etwa zwischen Cassavastarke und Maisstarke liegen. Im Gegensatz zu anderen Wurzelstarken behalten die Pasten der Buffelkurbisstarke aber unter Druck ihre hochste Viskositat. Wie die Beurteilung des Nahrwertes und der organoleptischen Eigenschaften gezeigt hat, eignet sich diese Starke fur Nahrungsmittelzwecke. In ahnlichem Mase wie Maisstarkepasten retrogradieren die Pasten von Buffelkurbisstarke, wenn sie bei niedriger Temperatur gelagert werden. Stabilisierung von Buffelkurbisstarke durch Propylenoxid (DS 0,04; 0,05; 0,06) schutzt gegen Retrogradation. Rheologische Untersuchung von hydroxypropylierter Buffelkurbisstarke zeigt eine erniedrigte Anfangsverkleisterungstemperatur mit erhohter und anhaltender Viskositat wahrend der ganzen Verkleisterungsperiode.

Lipids of miso, exhibited at Japan Miso Exhibition(1973), were analyzed by high-speed liquid chromatography and the ratio of free fatty acids of total lipids(w/w) (Degree of Lipid Hydrolysis, DLH)was estimated. The relation between chemical analyses including the content of free fatty acids, acidity I and the organoleptic evaluation of miso was also investigated. Salty light miso of 'excellent' grade showed comparatively low values of DLH and acidity I.** As for salty yellow red miso, no significant relation between DLH and organoleptic evaluation was found. On the other hand, soybean miso of 'excellent' grade showed a constant value, 39 to 43% of DLH, or(3.5±0.4)% of free fatty acids in whole miso. Based on the above results, it is concluded that DLH is an important key to evaluation of the quality of soybean miso.

Ripening of intact avocado fruit was inhibited by infiltration under reduced pressure with solutions containing calcium chloride. The increase in storage life was about 50% greater than control fruit. When the fruit did ripen, they were found by organoleptic evaluation to be highly acceptable and of similar quality to fruit that ripened normally. The fruit, however, had ripened without exhibiting any rise in respiration and with a greatly reduced climacteric pattern of ethylene evolution.