Differences Among Fruit Types

The basic structure of persimmon tannin seems to be, as proposed by Matsuo and Ito (1977b, 1978), a proanthocyanidin polymer. Some differences in the constituents and chemical properties of persimmon tannin among the four fruit types as classified in terms of astringency have been reported. Nakabayashi (1971) foimd three patterns of low-molecular-weight polyphenols (one in PCNA fruit, one in PVNA fruit and one in PVA and PCA fruit) the components were different. Yonemori et al. (1983) reported differences observed in the amounts of catechin and gallic acid in tannins extracted from immature PCNA fruit and the immature fruit of the three other types. 

The differences in the chemical properties of persimmon tannins between immature PCNA fruit of the cultivar Fuyu and immature PVA fruit of the cultivar Hiratanenashi were further investigated by exclusion chromatography (Yonemori and Matsushima 1984). Tannins from the former cultivar were generally of lower molecular weight than those from the latter (Fig. 2). Fuyu tannins tended to coagulate more slowly in the presence of acetaldehyde vapour than those from Hiratanenashi, indicating that polymerization occurred less readily. 

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Thorough reviews of fruit phenolics have appeared recently (Deshpande et al. 1986 Macheix et al. 1990), so only a brief history of the identification of persimmon tannins will be given here, together with some qualitative differences among the tannins in different fruit types. 

Other studies have estimated the consumption of fruits or vegetables (rich in flavonoids) and have reported an inverse relationship with some types of cancer but in different extent among men and women (Park and others 2007 McCullough and others 2003 Voorrips and others 2000). 

In flavor formulations, vanillin is used widely either as a sweetener or as a flavor enhancer, not only in imitation vanilla flavor, but also in butter, chocolate, and all types of fruit flavors, root beer, cream soda, etc, It is widely acceptable at different concentrations 50-1000 ppm is quite normal in these types of finished products. Concentrations up to 20,000 ppm. i.e., one part in fifty parts of finished goods, are also used for direct consumption such as toppings and icings, Ice cream and chocolate are among the largest outlets for vanillin in the food and confectionery industries, and their consumption is many times greater than that of the perfume and fragrance industry. 

Among the different analytical variables listed in Table 5.10, specific gravity, refractive index and optical rotation are widely used as quality indexes. The values of these properties allow us to estimate the (/-limonene content, general composition and adulterations in essential oils. Aldehyde content is also a widely used index in the characterization of essential oils, because it is a measure of the aromatic fraction values increase in mature fruit and decrease during fruit storage (Lopez, 1995). The UV absorption index indicates general quality and adulterations, and shows differences between the different types of essential oils (Lopez, 1995). 

Currently most of the dehydrated fruits and vegetables are produced by the technique of hot air drying, which is the simplest and most economical among the various methods. Different types of dryers have been designed, made, and commercially used based on this techniqne. 

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