Photo-oxygenation of linalool was studied to clarify the relation between aging of flavor in foods and photo-oxygenative change of linalool. Linalool was converted to oxygenated derivatives which were cis-2-Vinyl-2-methyl-5-(1'-hydroxy-1'-methylethyl)-tetrahydrofuran(I), trans-2-Vinyl-2-methyl-5-(1'-hydroxy-1'-methylethyl)-tetrahydrofuran(II), 2-Vinyl-2-methyl-tetrahydrofuran-5-on (III), 2, 6, 6-Trimethyl-2-vinyl-5-hydroxy-tetrahydropyran(IV)and(V), 3, 7-Dimethyl-1, 5-octadien-3, 7-diol(VI), 3, 7-Dimethyl-1, 7-Octadien-3-ol-6-on(VII)and 3, 7-Dimethyl-1, 7-octadien-3, 6-diol (VIII).
(I), (II), (IV)and(V) in these compounds have been isolated from several essential oils.
The mechanism of aging of linalool was presumed the resembling to the photo-oxygenation of linalool.

View full abstract

Aroma concentrate was prepared from miso by steam distillation followed by ether extraction. Thirty three peaks in neutral fraction and five peaks in acidic fraction were detected by gas chromatography. The infrared spectra of the major peaks isolated were determined and compared with authentic compounds; ethyl alcohol, isoamyl alcohol, acetaldehyde, isovaleraldehyde, furfural, phenylacetaldehyde, ethyl formate, ethyl acetate, diethyl acetal, acetic acid, propionic acid, iso- butyric acid and isovaleric acid were identified. Moreover, it was suggested that minor unknown peaks were esters of acetic acid.
Also, any specific aroma compound in miso could not be detected, organoleptically, in the thirty eight peaks; it was thought that aroma of miso was composed of the many components in different proportions.

View full abstract

Physical factors affecting on the washing effect of the spray and soaking washing were investigated for the purpose to design effective washing installations. The following results were obtained.
1. Spray washing: 1) The washing time and the gravity flow rate of water had much influence on the washing effect, whereas the temperature of water had less influence. 2) Following ex- perimental equqtion was obtained. η:washing effect (%), υ: the mean velosity of sprayed water at nozzle outlet (cm/sec), G: the gravity flow rate of water (g/sec), θ: washing time (sec), g: gravity acceleration (cm/sec²).
2. Soaking washing: 1) The effects on the soaking washing were much less than that on the spray washing at the same washing time. 2) The washing effect, passing a certain washing time, reached to a state of equilibrium. And then the higher water temperature, the longer the time to a state of equilibrium and the larger the value of equilibrium washing effect was. 3) The washing driving force was related to the gradient of concentration in the film between the agricultural chemicals on the material surface and washing water. 4) Adding a very small quantity of acid (HCL)in the washing water, the washing effect reached to more than 90% in a minute.

View full abstract

Recently, dietetic foods containing maltitol and sorbitol have been increased, and the method of analysis for the mixture of sugars and sugar alcohols in the foods is often needed.
Authors developed the new methods for the determination of the contents of glucose, fructose, sucrose, sorbitol, maltose, mannitol, and maltitol in various foods by the gas chromatography using both of their acethyl- and trimethyl silyl-derivatives.
The method of preparation of sugar extracts from various types of foods were also studied for the analysis.
The acetylized monosaccharides and monosaccharide alcohols were separated with QF-1, the TMS-derivatives with SE-30, and the TMS-derivatives of disaccharides with OV-17, respectively.

View full abstract

To elucidate the mechanism of the formation of Yuba-film, wheat gluten was applied instead of soybean protein, and the conditions of film formation, strength, strain and other properties of the film were studied. The Yuba-like films from gluten solution were formed under conditions as follows; at pH 10.2-12.5 and pH 4.9-2.2, or in the solution containing 3.3-4.0M urea or 0.25-0.5% sodium dodecylbenzenesulfonate. It seems to be necessary that protein is completely solubilized and unfolded to a certain extent and that coagulation of protein molecules on the surface of the solution is not prevented. These conditions of solvents varied the properties of the film. Addition of 2-mercaptoethanol decreased the strength of the film from alkaline solution, while it increased the strength and decreased the strain of the film from urea solution. Addition of N-ethylmaleimide, the modifying reagent of sulfhydryl group, decreased the strength and increased the strain of the film. Remarkable differences were observed between the fractions of gliadin and glutenin on strength, strain and transparency of film.

View full abstract

Acidic and neutral oils in Haccho Miso were obtained by ether extraction, acid and alkali treatments.
The acidic oil was separated further by steam distillation, and the volatile fraction was fractionated into 22 fractions, the none volatile fraction which was treated with diazomethane was fractioneted into five fractions by gaschromatography.
Seventeen compounds in these were identified as acetic, propionic, iso-butylic, n-butylic isovaleric, n-valeric, iso-caproic, n-caproic, enanthic, caprylic, pelargonic, capric, palmitic, stearic, oleic, linolic and linolenic acid.
The high boiling fraction of neutral oil was separated by steam distillation. Ten compounds were identified from the high boiling fraction.
There compounds were as palmitic, stearic, oleic, linolic and linolenic acid methyl ester and ethyl ester, respectively.

View full abstract