Apricot juice, acid concentrations

Malic or citric acid is often used to determine total titratable acid in apricots. The acid concentration is expressed as milliequivalents of malic acid per millilitre of juice (mEq H+ /ml) (Visagie 1985 Byrne et al. 1991). 

Chuda, Y., H. Ono, M. Ohnishi-Kameyama, K. Matsumoto, T. Nagata, and Y. Kikuchi. 1999. Mumefural, citric acid derivative improving blood fluidity from fruit-juice concentrate of Japanese apricot (Prunus mume Sieb. et Zucc.). J. Agric. Food Chem. 47 828-831. 

Apple flavor The sometimes marked differences between aromas of individual varieties of apples are mainly due to quantitative variations in the composition of apple flavor substances. Key components are ethyl (+)-2-methylbutanoate and other esters of 2-methylbutanoic acid, in addition to ethyl and hexyl bu-tanoates, hexyl acetate, (E)-2- and (2)-3-hexenyl acetates (see fruit esters) and j3-damascenone. ( )-2- Hexenal, ( )-2- hexen-l-ol, and hexanal (see alka-nals) play a special role in A. f. These are trace aroma substances in intact apples. When the fruit cells are destroyed, the concentration of the Cg units increase strongly due to enzymatic processes. They are the main aroma components of apple juice. Accordingly, the aromas of fresh apples and apple juice differ markedly. Apricot flavor The typical aroma is due to the combined effects of numerous components with flowery and fruity characters these include linalool, 1-ter-pinen-4-ol, a-terpineol (see p-menthenols), 2-phen-ylethanol, a- and )8- ionones, /5- damascenone, and (Z)-jasmone for the flowery part together with fruit esters and lactones, e. g., 4-octanolide, 4- and 5-deca-nolide, 4-dodecanolide (see alkanolides), hexyl acetate and hexyl butanoate for the fruity part, rounded off by benzaldehyde. 

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