Foodstuffs strawberries

Applications agar, blood, calcium carbonate, iron oxide, foodstuff strawberry pulp, potato flakes, liver extract, seaweed, flour, starch, tomato concentrate, plant extracts dyestuffs, PVC, metal salts. 

A process for imparting a strawberry flavor or aroma to a foodstuff which comprises adding thereto from about 0.5 up to about 25 parts per million, based on the weight of said foodstuff of a composition consisting essentially of synthetically produced substantially pure 2-methyl-2-pentenoic acid. 

Hirayama and Maruyama (32) reported the HPLC measurement of a small amount of nicotinic acid in foodstuffs such as rice vinegar, crane vinegar, strawberry jam, orange jam, and apple jam. This method is applicable for variety of foods and performs excellent. The detection limit of nicotinic acid is about 0.01 mg/100 g food. A chromatogram is shown in Figure 9. The other HPLC methods for analysis of nicotinic acid are summarized in Table 3. 

---