Some farmers in Kiso district in Japan manufacture "sunki", local pickles without salt, from cooked leaves of "Otaki-turnip", by not only adding dried sunki as source of lactic acid bacteria, but also adding wild fruits or berries. We tried the simultaneous production of ordinary sunki-pickles and sunki-pickles with intact or crushed fruits of "zumi", a small wild apple, Malus Sieboldii REHD., and with intact or pressed berries of "yamabudo", wild grape, Vitis coignetiae PULLIAT, in the laboratory. The following results were obtained by chemical analyses and sensory tests of the experimental products: (1) Contents of crude protein and total amino acids were highest in the product with crushed wild apple, and lowest in that with grape juice. (2) Initial and final pH were lowest in the product with intact grape, and final pH was highest in that with grape juice. (3) In spite of the lowest free amino acid content, the best taste was noted in the product with crushed wild apple possibly, owing to malic, succinic and citric acids and sugars gradually come out of the crushed fruits.

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Hesperidin and its enzymatic hydrolysis products, hesperetin-7-glucoside and hesperetin in Satsuma mandarin juice and canned syrup were determined by HPLC using a micro C₁₈ column and eluting with pH 7.6 phosphate buffer-tetrahydrofuran-acetonitril (43:8:3) system. Detection was accomplished at 283nm. Furthermore, this method had been applied to analysis of some citrus juices. By this procedure, shortening analysis time and enhancing analytical confidence were realized comparing with usual method.

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This paper describes the characteristics of lipids extracted from "Tencha", which is produced from sun-shaded tea leaves. "Tencha" is usually ground with a stone mill to a fine powder, "Matcha". Main lipids and tocopherol contents and fatty acid composition were determined. Total lipid content of "Tencha" (six cultivars) ranged from 3.32% for cv. 'Kyomidori' to 4.78% for cv. 'Samidori'. The lipids consisted of neutral lipids (14.1-19.9%), glycolipids (63.8-69.2%) and phospholipids (14.2-17.2%). Main component in polar lipids was monogalactosyldiglyceride followed by phosphatidylcholine and digalactosyldiglyceride. Major fatty acids in total lipids were linolenic acid (39.4-44.1%), linoleic acid (23.9-28.4%) and palmitic acid (18.5-20.1%). Glycolipids contained a large amount of linolenic acid (63.2-68.4% of their total acyl moieties). Tocopherol content ranged from 11.0 for cv. 'Ujimidori' to 14.4mg/100g sample for cv. 'Samidori'. Alpha tocopherol amounted to 86.9-94.6% of total tocopherols.

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In order to evaluate the effect of cultivar and growing location on lipid content and fatty acid composition of peanuts of Virginia market type, four infraspecific cross-origin cultivars between Virginia and Spanish botanical types were grown on the Prefectural Agricultural Experiment Stations of Aomori (lat. 40°38'N., long. 141°21'E.), Chiba (lat. 35°35'N., long. 140°20'E.), and Miyazaki (lat. 31°38'N., long. 131°48'E.) in Experiment 1, and two infraspecific cross-origin cultivars and two Virginia botanical cultivars were grown on the Prefectural Agricultural Experiment Stations of Chiba, Aichi (lat. 34°44'N., long. 137°26'E.), and Nagasaki (lat. 32°49'N., long 130°1'E.) in Experiment 2. Their constituents of the seeds were analyzed. Among the cultivars, significant differences were observed in oleic and linoleic acid contents in Experiment 1 and 2 and further in palmitic, behenic, and lignoceric acid contents in Experiment 2. The infraspecific cross-origin cultivars showed both fatty acid compositions of Virginia and Spanish botanical types. As to the growing location, it had a tendency that the lower the latitude, the more the stearic, oleic, and arachidic acid contents and the less the linoleic, eicosenoic, behenic, and lignoceric acid contents. Among the locations, significant differences were observed in stearic, oleic, linoleic, arachidic, and behenic acid contents in Experiment 1 and 2 and further in eicosenoic and lignoceric acid contents in Experiment 1.

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Wasabia Jiponika roots were cut off into chips and dehydrated under air at low temperature or freeze dried. Isothiocyanates in the hydrolysates of fresh and dried materials were investigated by gas chromatography with FFD. (1) Nine kinds of isothiocyanate were detected in the hydrolysates of experimental samples: iso-Propyl, sec-butyl, n-butyl, allyl, 3-butenyl, 4-pentenyl, 5-hexenyl, 3-methylthiopropyl and β-phenethyl isothiocyanates. Two unknown volatile sulfur compounds were also detected. (2) Peak area % of 3-butenyl isothiocyanate to total peak areas were larger in dried materials than the fresh one. (3) Contents of allyl isothiocyanate were 0.217-0.324%(w/w) in the hydrolysates of fresh materials, and 0.856-1.335%(w/w) in those of dried materials. These contents decreased slightly by drying. (4) Contents of β-phenethyl isothiocyanate were small and about 1/10 of that in horseradish, which weren't changed practically by drying.

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White Leghorn hens were fed with the diets supplemented with 10% of fat or oil (soybean oil, coconut oil, lard or beef tallow) for a period of 50 days. Feeding of diet supplemented with soybean oil resulted the increase of C_18:2 acid with a simultaneous decrease of C_18:1 acid in egg yolk lipids. Adding coconut oil in diet increased C_14:0 and C_16:1 acids and decreased C_18:1 and _18:2 acids in egg yolks. Lard and beef tallow feeding decreased C_18:2 acid and increased C_18:1 acid in egg yolks. The functional properties of eggs were investigated with respect to emulsifying properties of egg yolk and to foaming charactaristics of whole egg. Emulsifying properties of yolk, both emulsifying capacity and stabilizing power, were not affected by the dietary fats. Foaming characteristics of eggs were evaluated by means of measuring the volumes of sponge cakes baked with whole eggs. No significant difference was found between the soybean oil and lard groups in average cake volume. The cakes made with eggs of beef tallow group had a slight trend of small than those of soybean oil and lard groups, although that differences in cake volume between beef tallow and the other two groups were not statistically significant. Average volumes of cakes with coconut oil group were significantly smaller than those of the other three groups.

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Electric impedance of cream was measured during whipping in order to clarify the optimum end point of the process. A small electric mixer (Kenwood Mfg. Ltd) which has the mechanism simllar with industrial scale machine was used for whipping, and parallel copper electrodes were fixed to the bottom of the bowl. The electrodes have 40mm length and 0.7mm diameter and are set 2.3mm apart from each other. The impedance was determined at 100kHz with a Vector Impedance Meter 4800A (Hewlett Packard Ltd.) connected to the electrodes. Impedance curve showed a slow increase at the initial stage, followed a remarkable increase and reached a peak, then decreased rapidly. The optimum end point of whipping could be determined on a final region at gradually increased curve comparing other various physical properties, i.e. overrun, visco-elasticity, separation to layers by centrifugal force, spreadability, smoothness and syneresis of whipped cream. Sucrose inceased the slope of impedance curve and delayed the optimum end point of whipping. At the initial part of the impedance curve, the curve of milk fat cream showed a gradual increase, but that of vegetable fat cream continued with a long plateau region to the end point of whipping. Increase of impedance of cream during whipping was regarded to be due to the increase of foam content.

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"Sakamoto-manju" is a traditional Japanese bun with bean-jam. It is prepared as follows; namely, the bean-jam is covered with the fermented dough which is made of wheat flour and sake mash. A final proofing followed by steaming is carried out to a raw bun. In this report, the yeasts contributing to the properties of "Sakamoto-manju" were investigated. The results obtained were as follows; (1) The yeasts, which produced a large amount of ethanol in the "koji" extract medium were stained red or pink by the TTC staining method and they were all killed by a killer yeast except Saccharomyces formosensis Taiken No. 396. (2) A large quantity of ethanol was formed by these yeasts in the fermented dough except Saccharomyces cerevisiae OC-2, S. cerevisiae Hakken No. 1 and S. formosensis Taiken No. 396. (3) In the yeasts isolated on the manufacturing process of "Sakamoto-manju" the yeasts producing much ethanol in the fermented dough were identified as Saccharomyces cerevisiae according to KREGER-VAN RIJ'S "The Yeast" third edition.

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The chemical properties of fresh pineapple and pineapple juice produced by the current processing method were investigated in relation to growing season in Okinawa-prefecture. Summer fruit and juice had higher soluble solid and lower acidity than winter fruit and juice. Acidity and ascorbic acid and ash contents were higher in winter fruit than in the other season's fruits. Nitrate-nitrogen content in the end portions (apex and peduncle) was 17 times higher than that in the fruit flesh. The peduncle part of fruit contained higher soluble solid content than the other portions. The juice yield was 45% as single strength pineapple juice. It was found that the juice from peeled fruit was superior to that from whole fruit as far as chemical properties and sensory evaluations were concerned.

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The rapid and convenient methods based on conductometric flow injection analysis (FIA) were proposed for measuring sugar content of apple juice and juice of sugar beet root and for measuring total solids content of cow's milk. With the FIA system, all measurements were able to carry out under the same operational conditions of the system, by use of each calibration curve for each sample -apple juice, juice of sugar beet root and cow's milk, respectively. For apple juice and clarified juice of sugar beet root with tannic acid, sugar content estimated from the proposed mehtods agreed with that obtained from phenol-sulfuric acid method with an error of 0.24%. For cow's milk homogenate, the total solids content estimated from the proposed method agreed with that obtained from gravimetric method (method of A.O.A.C.) with an error of 0.19%.

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