Three kinds of processed mustard products were tested on their durability of fragrance. They were paste mustard made by kneading powdered mustard with water, the pickles with mustard, and seed-type mustard made by drying after soaking whole seeds in hot water in order to produce allylisothiocyanate.
The optimun pH of myrosinase activity in mustard was 5.0-6.0 at 50-60°C.
In the case of the paste mustard, the durability of fragrance was affected by pH of the mustard and the amount of NaCl added to the paste. The paste mustard should contain 4.5% NaCl with pH3.3-3.8 or 13.7% NaCl with pH3.6-4.0. The durability of fragrance increased by adding sorbitol, starch syrup, and edible oil to the paste, while it decreased by the addition of amino acids.
The fragrance was retained most effectively in seed-type mustard by soaking the whole seeds in 2 folds of hot water and treated at 65°C for 4 hours and then dried at 70°C completely. By the addition of glucose into the hot soaking water, the fragrance was retained more effectively after pulverizing the whole seeds into powder.

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Interesterification of butterfat resulted in increase of slipping point and high melting triglyceride (HMG) content. Hardness determined at 20°C was either increased or decreased depending on samples. Interesterification did not alter iodine value and fatty acid composition except for the slight decrease of low molecular fatty acids (C₄, C₆). The fatty acid composition of HMG from interesterified butterfat differed from that of HMG from unaltered butterfat. Increase of C₁₈ acid was apparent in the former.
Experiment was also conducted to see how does the interestrification of butterfat affect the yields and properties of the fractions which were successively fractionated at different temperature by crystallization technique in the absence of solvent. Interesterification enhanced the difference in properties and fatty acid composition observed among fractions from unaltered butterfat.
Interesterification of each fraction after fractionation did not alter the property of higher melting fraction (solid fraction at 30°C), but alter the property of lower melting fractions (solid and liquid fractions at 20°C). This change was regardless with previous interestrification of butterfat as whole.

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The effect of factors as temperature, moisture of powder and atomospheric oxygen on the deterioration of konjac powder during storage was studied. The degree of the deterioration of powder was determined by estimation of reduced viscosity of aqueous solution.
Under the condition that surrounding oxygen is replaced by nitrogen, the reduction velocity of apparent viscosity is expressed as
-Δη'/ti=a1iC+b1i
and under oxygen is in contact with powder, as
-Δη'/tj=a2iCC2+b2i
where -Δη' is the reduction of apparent viscosity (poise), t the period of storage (day), a and b the constants and C the content of moisture (%). An increase of temperature results in the increase of ai and decrease of bi.
For prevention of deterioration, it is necessary to keep the value of reduction velocity in the range -Δη'/t≤0. The content of moisture (C) in the range of this value is given by
C≤20-0.3T
wher T is the temperature (°C.). This equation is true regardless of atomospheric oxygen, therefore, the substitution of surrounding oxygen with inert gas has no effect on the prevention of deterioration of konjac powder within the value of the range.

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Four stocks of spore-forming lactic acid bacteria, i.e. Bacillus coagulans IAM 1115, 1146, 1171 and 1194, were tested for the aroma producibility in milk culture. No utilization of citrate was confirmed by two techniques. The flavor of yoghurt and cottage cheese was improved by the use of B. coagulans in starter mixture. A noted flavor was observed in yoghurt manufactured by the use of B. coagulans IAM 1194; while the employmont of either B. coagulans IAM 1146 or 1171 resulted in the appearance of strong flavor and acidity in cottage cheese. Increase in acetoin content was observed during the storage (48 hrs at 4°C) of cottage cheese, prepared employing B. coagulans. However, there are still many technical problems to be conquered for the use of B. coagulans as a single starter for the manufacture of soured milk products.

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Volatility of acetic acid in rice vinegar, mixed condiment of rice vinegar and acetic acid, and diluted acetic acid were investigated by head space vapor method of gas chromatography.
The peak of acetic acid could not be detected by using this method, but when a considerable amount of salts was added, the peak of acetic acid could be detected and the peak height of acetic acid was in agreement with the volatility of acetic acid.
With rice vinegar, the volatility of acetic acid was milder than that of mixed condiment of rice vinegar and acetic acid or diluted acetic acid.
Several amino acids and several compounds which have alcoholic hydroxy group combined with acetic acid by chemical association.
The volatility of acetic acid in mixed condiment of rice vinegar and acetic acid, or diluted acetic acid was depressed by the addition of these materials, resulting in the mild flavor resembling to that of rice vinegar.

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Soybean 3-sn-phosphatidylethanolamine was separated by thin-layer chromatography on silica impregnated with silver nitrate into 4 fractions depending on their degree of unsaturation and these fractions were designated as SBE-1, SBE-2, SBE-3 and SBE-4 according to R_f value. The fatty acid component of the SBE-1 was linoleic acid (12.3%) and oleic acid (12.1%) as unsaturated fatty acids. The fatty acid component of the SBE-2 was linoleic acid (36.1%) and arachidonic acid (53.8%) as unsaturated fatty acids. The fatty acid component of the SBE-3 was linolenic acid (19.4%), eicosadienoic (1.9%), eicosatrienoic (1.9%), and arachidonic acid (9.0%) as unsaturated fatty acids. The fatty acid component of the SBE-4 was arachidonic acid (37.8%) as unsaturated fatty acids. On the other hand, the 3-sn-phosphatidylethanolamine was separated into 9 fractions by adsorption columnchromatography on silica impregnated with silver nitrate, and these fractions were designated as fraction 1, 2, 2', 3, 3', 4, 5, 6 and 7. The fatty acid component of these fractions was revealed, and is was found that the fraction 2 was corresponded to the SBE-1 and the fraction 6 was corresponded to the SBE-3.

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Volatiles in fresh watermelon fruit (Citrullus vulgaris) were analyzed by gas chromatography and thin layer chromatography. The volatiles for this analysis were collected by vacuum distillation, and concentrated by ethyl chloride extraction method.
When the column of PEG 1500 was used, the gas chromatograms indicated the presence of 58 components, of which 26 were identified tentatively, and 17 were corresponded with the assumed substances by the another gas chromatography employing Tween 60. When aqueous distillate was treated with 2, 4-dinitrophenylhydrazine, peak numbers of the gas chromatograms reduced to 49, that is 9 peaks (probably carbonyls) were removed from initial gas chromatograms. However, only 7 spots were found in thin layer chromatography of carbonyl 2, 4-dinitrophenylhydrazones, and spectrophotometrical analysis of the spots suggested the presence of three 2-alkanones and four n-alkanals.
Significant differences were found in volatile patterns between flesh and peel of watermelon. The large amount of 3 components in higher boiling point fraction were contained in the flesh, on the contrary, in the peel, large amount of 5 or 6 components in lower boiling point fraction were contained.

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