...
  • 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Journal of Agricultural and Food Chemistry >INVESTIGATIONS INTO THE ORIGIN OF CHLOROANISOLES CAUSING MUSTY OFF-FLAVOR OF RAISINS
【24h】

INVESTIGATIONS INTO THE ORIGIN OF CHLOROANISOLES CAUSING MUSTY OFF-FLAVOR OF RAISINS

机译：引起葡萄干偏香的氯霉素来源调查

获取原文
获取原文并翻译 | 示例
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

The formation of chloroanisole in commercially processed and nonprocessed dried-on-the-vine (DOV) raisins under sterile, nonsterile, and low-moisture conditions was determined. The chloroanisoles of raisin samples were steam-solvent extracted using a modified Likens-Nickerson glass distillation apparatus and the concentrated extracts analyzed by gas-liquid chromatography and mass spectrometry. Processed raisins with low water activity (Aw) of 0.48 or 0.80; formed 2,4,6-trichloroanisole (TCA) when incubated during a 3-4 week period. TCA was formed by raisins partially sterilized with propylene oxide or completely sterilized with hydrogen peroxide. Nonprocessed DOV raisins incubated at an Aw of less than or equal to 0.80 also formed TCA. Although the amounts of TCA formed in raisins vary greatly from batch to batch, it is demonstrated that sterilized raisins formed TCA under low water activity nonconducive for microbial activity.
机译：确定了在无菌，非无菌和低水分条件下，商业加工和非加工的葡萄干葡萄干中氯苯甲醚的形成。用改良的Likens-Nickerson玻璃蒸馏装置对葡萄干样品的氯茴香醚进行蒸汽溶剂萃取，并通过气-液相色谱法和质谱法对浓缩的萃取物进行分析。低水分活度（Aw）为0.48或0.80的加工葡萄干;在3-4周内温育时，会形成2,4,6-三氯茴香醚（TCA）。 TCA是由部分用环氧丙烷灭菌或完全用过氧化氢灭菌的葡萄干形成的。 Aw小于或等于0.80孵育的未加工DOV葡萄干也形成TCA。尽管葡萄干中TCA的形成量在批次之间差异很大，但已证明无菌葡萄干在低水分活度下形成TCA，不利于微生物活性。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号