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BahceçI, K.S. & Acar, J. (2007): Determination of guaiacol produced by Alicyclobacillus acidoterrestris in apple juice by using HPLC and spectrophotometric methods, and mathematical modeling of

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Volatile constituents of four red pepper (called paprika in Hungarian) cultivars of the famous Szeged paprika growing region were analysed by GC-MS measurements subsequent to Likens-Nickerson simultaneous distillation extraction (LN-SDE) sample preparation. Of the compounds, 107 common constituents were managed to be identified. The examination detected the presence of terpenes, esters, hydrocarbons, acids, alcohols, aldehydes, and ketones. Several sulphur, cyclic nitrogen, and oxygen containing compounds were found as well, which usually present fairly high odour activities. The most abundant components in the examined cultivars were the hexadecanoic acid, tetradecanoic acid, dodecanoic acid, 4-vinyl-2-methoxy-phenol (4-vinyl guaiacol), and a compound of unknown structure. Though many pyrazines and relative substances occurred in the samples, 2-methoxy-3-isobutylpyrazine, responsible for the fresh red bell pepper note, could not be detected.

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sodium acetate buffer (pH 4.5), 0.5 mL substrate solution (46 mM guaiacol), and 0.5 mL culture supernatant ( Singh et al., 1988 ). The activity of Mn-peroxidase (E.C.1.11.1.13) was assessed using a buffered guaiacol solution, 2 mM MnSO 4 , and 0.4 M H 2 O

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