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Analysis of the Volatile Constituents of Irradiated Apple Juice; Analyse des Constituants Volatils des Jus de Pommes Irradies; Mezhdunarodnyj proekt po oblucheniyu fruktov i fruktovykh sokov; Analisis de los Componentes Volatiles de los Zumos de Manzana Irradiados

Abstract

The organoleptic studies and wholesomeness tests that are being carried out as part of the International Programme on the Irradiation of Fruit and Fruit Juices (Seibersdorf Project) entail analysis of the aromatic substances present in irradiated and non-irradiated juice. The volatile substances present in irradiated fruit juices were analysed by gas chromatography, with direct injection of the emitted vapours at ambient temperature and at 60 Degree-Sign C (Weurman's Head Space Technique). The volatile constituents were identified by comparing the amounts retained in the column with those for pure substances and by removing certain constituents from the vapour with the help of chemical reagents. To simplify the analyses, the first tests were carried out on concentrated apple juice from which the volatile substances had been removed before irradiation. Irradiation gave rise to five aldehydes in the normal apple juice (acetaldehyde, isobutyraldehyde, butyraldehyde, isovaldehyde and capronaldehyde), but only three in the concentrated juice (acetaldehyde, isobutyraldehyde and isovaleraldehyde). In addition, 2-butanone appeared in the concentrated juice; however, the peak corresponding to it on the chromatogram was completely masked by the ethanol peak in the case of non-concentrated juice. Furan was also detected, together with traces of two compounds that have not yet been  More>>
Authors:
Dubois, P.; Zenz, H.; Stehlik, G.; Kaindl, K. [1] 
  1. Agence Europeenne pour l'Energie Nucleaire, Seibersdorf (Austria)
Publication Date:
Nov 15, 1966
Product Type:
Conference
Report Number:
IAEA-SM-73/2
Resource Relation:
Conference: International Symposium on Food Irradiation, Karlsruhe, Federal Republic of Germany (Germany), 6-10 Jun 1966; Other Information: 9 refs., 1 tab.; Related Information: In: Food Irradiation. Proceedings of the International Symposium on Food Irradiation| 979 p.
Subject:
37 INORGANIC, ORGANIC, PHYSICAL AND ANALYTICAL CHEMISTRY; 60 APPLIED LIFE SCIENCES; ACETALDEHYDE; AMBIENT TEMPERATURE; APPLES; BEES; BEVERAGES; ETHANOL; GAS CHROMATOGRAPHY; HEAD; HEAT; IRRADIATION; PASTEURIZATION; PEAKS; VAPORS; VOLATILITY; WHOLESOMENESS
OSTI ID:
22118872
Research Organizations:
International Atomic Energy Agency, Vienna (Austria); Food and Agricultural Organization of the United Nations, Rome (Italy)
Country of Origin:
IAEA
Language:
French
Other Identifying Numbers:
Other: ISSN 0074-1884; TRN: XA13M2036075508
Submitting Site:
INIS
Size:
page(s) 219-228
Announcement Date:
Aug 08, 2013

Citation Formats

Dubois, P., Zenz, H., Stehlik, G., and Kaindl, K. Analysis of the Volatile Constituents of Irradiated Apple Juice; Analyse des Constituants Volatils des Jus de Pommes Irradies; Mezhdunarodnyj proekt po oblucheniyu fruktov i fruktovykh sokov; Analisis de los Componentes Volatiles de los Zumos de Manzana Irradiados. IAEA: N. p., 1966. Web.
Dubois, P., Zenz, H., Stehlik, G., & Kaindl, K. Analysis of the Volatile Constituents of Irradiated Apple Juice; Analyse des Constituants Volatils des Jus de Pommes Irradies; Mezhdunarodnyj proekt po oblucheniyu fruktov i fruktovykh sokov; Analisis de los Componentes Volatiles de los Zumos de Manzana Irradiados. IAEA.
Dubois, P., Zenz, H., Stehlik, G., and Kaindl, K. 1966. "Analysis of the Volatile Constituents of Irradiated Apple Juice; Analyse des Constituants Volatils des Jus de Pommes Irradies; Mezhdunarodnyj proekt po oblucheniyu fruktov i fruktovykh sokov; Analisis de los Componentes Volatiles de los Zumos de Manzana Irradiados." IAEA.
@misc{etde_22118872,
title = {Analysis of the Volatile Constituents of Irradiated Apple Juice; Analyse des Constituants Volatils des Jus de Pommes Irradies; Mezhdunarodnyj proekt po oblucheniyu fruktov i fruktovykh sokov; Analisis de los Componentes Volatiles de los Zumos de Manzana Irradiados}
author = {Dubois, P., Zenz, H., Stehlik, G., and Kaindl, K.}
abstractNote = {The organoleptic studies and wholesomeness tests that are being carried out as part of the International Programme on the Irradiation of Fruit and Fruit Juices (Seibersdorf Project) entail analysis of the aromatic substances present in irradiated and non-irradiated juice. The volatile substances present in irradiated fruit juices were analysed by gas chromatography, with direct injection of the emitted vapours at ambient temperature and at 60 Degree-Sign C (Weurman's Head Space Technique). The volatile constituents were identified by comparing the amounts retained in the column with those for pure substances and by removing certain constituents from the vapour with the help of chemical reagents. To simplify the analyses, the first tests were carried out on concentrated apple juice from which the volatile substances had been removed before irradiation. Irradiation gave rise to five aldehydes in the normal apple juice (acetaldehyde, isobutyraldehyde, butyraldehyde, isovaldehyde and capronaldehyde), but only three in the concentrated juice (acetaldehyde, isobutyraldehyde and isovaleraldehyde). In addition, 2-butanone appeared in the concentrated juice; however, the peak corresponding to it on the chromatogram was completely masked by the ethanol peak in the case of non-concentrated juice. Furan was also detected, together with traces of two compounds that have not yet been identified. Similar results have been obtained by pasteurization, such as in bottling by heat. (author) [French] Dans le cadre du projet international de recherches sur la conservation des fruits et jus de fruits par irradiation (Seibersdorf), les etudes organoleptiques, de meme que les tests d'innocuite, rendent indispensable l'analyse des substances aromatiques des jus irradies et non irradies. Les substances volatiles des jus de pommes irradies ont ete analysees par chromatographie en phase gazeuse, par injection directe des vapeurs qu'ils emettent, soit a la temperature du laboratoire, soit a 60 Degree-Sign C (Head Space Technique de Weurman). Les identifications ont ete faites par comparaison des volumes de retention avec ceux de substances pures, et a l'aide de reactifs chimiques permettant d'eliminer certains constituants de la vapeur. Pour simplifier les analyses, les premiers essais ont porte sur des concentres de jus de pommes ne contenant plus de substances volatiles avant irradiation. Par irradiation, cinq aldehydes prennent naissance dans les jus de pommes: acetaldehyde, isobutyraldehyde, butyraldehyde, isovaleraldehyde et capronaldehyde; mais trois seulement dans les jus concentres; acetaldehyde, isobutyraldehyde et isovaleraldehyde. De plus, la 2-butanone apparait dans les jus concentres, mais le pic qui lui correspond sur les chroma- togrammes est entierement masque par celui de l'ethanol dans le cas des jus non concentres. Par ailleurs on a mis en evidence les formations de furane et de deux composes qui n'apparaissent qu'a l'etat de traces et qui n'ont pas pu etre identifies a ce jour. Des resultats analogues ont ete obtenus par pasteurisation, telle qu'elle est realisee par embouteillage a chaud. (author) [Spanish] Los estudios organolepticos y los ensayos de inocuidad que se realizan dentro del marco del proyecto internacional de investigaciones sobre la conservacion de frutas y zumos de fruta por irradiacion (Seibersdorf) hacen indispensable el analisis de las sustancias aromaticas de los zumos irradiados y no irradiados. Las sustancias volatiles de los zumos de manzana irradiados han sido analizados por cromatografia en fase gaseosa, inyectando directamente los vapores que emiten a la temperatura ambiente y a 60 Degree-Sign C (tecnica 'Head Space' , de Weurman). Las identificaciones se han efectuado comparando los volumenes de retencion con los de sustancias puras y eliminando ciertos constituyentes del vapor con reactivos quimicos. Para simplificar los analisis, los primeros ensayos se han efectuado con concentrados de zumos de manzana que no contenian ya sustancias volatiles antes de la irradiacion. En los zumos de manzana, la irradiacion hace aparecer cinco aldehidos: acetico, isobutirico, butirico, isovalerico y capronico; en los zumos concentrados solo se han observado tres: acetico, isobutirico e isovalerico. En estos zumos concentrados aparece, ademas, 2-butanona p'ero en los no concentrados el maximo que le corresponde en los cromatogramas queda enteramente cubierto por el del etanol. Se ha comprobado la formacion de.furano y de dos compuestos que solo aparecen como vestigios y que no han podido ser aun identificados. Se han obtenido resultados analogos mediante pasterizacion realizada por embotellamiento en caliente. (author) [Russian] V ramkah Mezhdunarodnogo issledovatel'skogo proekta po konservirovaniju fruktov i fruktovyh sokov metodom obluchenija (Zajbersdorf) organolepticheskie issledovanija, a takzhe ispytanija na bezvrednost' delajut neobhodimym .provedenie analiza aromaticheskih veshhestv, obluchennyh i neobluchennyh sokov. Analizirovalis' letuchie veshhestva obluchennyh jablochnyh sokov metodom hromatografii v gazovoj faze putem neposredstvennogo vvedenija parov', ispuskaemyh sokami, libo pri rabochej temperature libo pri 60 Degree-Sign - 100 Degree-Sign (Head Space Techniguede Weurman). Identifikacija proizvodilas' putem sravnenija ob{sup e}mov uderzhanija s ob{sup e}mami chistyh veshhestv i pri pomoshhi himicheskih reaktivov, kotorye pozvoljali ustranjat' nekotorye komponenty para. Dlja uproshhenija analizov pervye issledovanija provodilis' s koncentratami jablochnyh sokov, ne soderzhavshih pered oblucheniem letuchih veshhestv. Pri obluchenii v jablochnom soke pojavljajutsja pjat' al'degidov: acetal'degid, izomaslja- nyj al'degid, masljanyj al'degid, izovaler'janovyj al'degid i kapronal'degid. V koncentrirovannyh sokah pojavljajutsja tol'ko tri al'degida: acetal'degid, izomasljanyj al'degid i izovaler'janovyj al'degid. Krome togo, v koncentrirovannyh sokah pojavljaetsja 2-butanon, no sootvetstvujushhij emu na hromatogrammah pik polnost'ju pokryvaetsja pikom jetanola, kogda rech' idet o nekoj- centrirovannyh sokah. Byli obnaruzheny k tomu zhe obrazovanija furana i dvuh soedinenij, kotorye pojavljajutsja tol'ko v vide sledov i kotorye ne byli opredeleny do nastojashhego vremeni. Poluchennye rezul'taty byli analogichny tem, chto i pri pasterizacii putem nagrevanija. (author)}
place = {IAEA}
year = {1966}
month = {Nov}
}