Grape/grapes Concord

Figure 4. Change in carotenoid contents during maturation of three varieties of grapes (A) Concord grapes (B) Thompson seedless and (C) Chilean red.

Birds such as starlings attack Concord grapes less than other grape varieties. Concord grapes contain comparatively high levels of methyl anthranilate (MA) ... 

Sulfur compounds in the thiol family (or mercap-tans) are generally held responsible for olfactory defects (Section 8.2.2). However, their major contribution to the aromas of certain fruits and aromatic plants has been clearly estabhshed. Thus, specific thiols are involved in the characteristic aromas of fruits such as blackcurrant (Rigaud et al., 1986), grapefruit (Demole et al., 1982), passion fruit (Engel and Tressel, 1991) and guava (Idstein and Schreier, 1985 Bassols and Demole, 1994). Two mercaptans, ethyl-3-mercaptopropion-ate and ethyl-2-mercaptopropionate, have been identifled as components in the aroma of Vitis labrusca grapes (variety Concord) (Kolor, 1983 Winter et al, 1990). 

Sastry, L. V. L., and Tischer, R. G. 1952. Stability of the anthpcyanin grapes in concord grape juice. Food Technol. 6, 264. 

Grape ( Concord, Vitis labrusca) Cyanidin, delphinidin, peonidin, malvidin, petunidin... 

Conchiolin Conco Concoderm Concord grape Concordin Conco Sulfate A Conco Sulfate EP Conco Sulfate P Conco Sulfate WRDry Concrete... 

Cha.ra.cter Impa.ct Items. The character impact item is a chemical or blend of chemicals that provide the principal portion of a flavor s sensory identity, ie, when tasted and/or smelled, the item is reminiscent of the named character, eg, vanillin is the character impact item for vanilla flavors (Table 6). A character item for one flavor can contribute to another flavor in a different way, for example, ethyl oenanthate is a character item for the grape flavor of the Vinus vinifera type and is a contributor to the flavor of the concord grape, ie, the labmska-type grape. 

There are two methods available for aroma recovery. In one method, a portion of the water is stripped from the juice prior to concentration and fractionally distilled to recover a concentrated aqueous essence solution. Apple juice requires 10% water removal, peach 40%, and Concord grape 25—30% to remove volatile flavor as an essence. Fractional distillation affords an aqueous essence flavor solution of 100—200-fold strength, which means the essence is 100 to 200 times more concentrated in flavor than the starting juice. A second method of essence recovery is to condensate the volatiles from the last effect of the evaporator they are enriched in volatile flavor components (18). 

Shukitt-Hale B, Carey A, Simon L, Mark D and Joseph J. 2006. Effect of Concord grape juice on cognitive motor deficits in aging. Nutrition 22 295-302. 

The principal aroma and flavor agent of Concord grapes, methyl anthranilate, provides a related example ... 

Feeding repellents for pest birds are the most important application of chemical stimuli to manipulate bird behavior. Methyl anthranilate (Fig. 13.1) and dimethyl anthranilate, esters of benzoic acid, are found in concord grapes and are used as artificial flavorings. Starlings, Sturnus vulgaris, have an aversion to methyl anthranilate, which irritates the trigeminal nerve, and they feed less on food flavored with a variety of anthranilates. They avoid the more volatile anthranilates most. The odor is partly responsible for the effect contact is not necessary. In one particular experiment, only volatile compounds were aversive (Mason and Clark, 1987). If only anthranilate-treated food is offered, the birds will accept more of the flavored food than they do if they offered a choice between... 

O Byrne, D.J., Devaraj, S., Grundy, S.M., and Jialal, I., Comparison of the antioxidant effects of Concord grape juice flavonoids alpha-tocopherol on markers of oxidative stress in healthy adults. Am. J. Clin. Nutr., 76, 1367, 2002. 

Fig. 5.1. A sample of floral scent compounds. (1) Substituted methyl esters of benzoic acid. The ester smells unpleasantly sweet when R = H (methyl benzoate), of wintergreen when R = OH (methyl salicylate), and of concord grape when R = NH2 (methyl anthranylate). Odorants with unusual origins and biological functions include the homoterpene 4,8-dimethyl-1,3,7-nonatriene (2) and the wet-earth compound geosmin (3). Some ubiquitous fragrance compounds are ben-zaldehyde (4), benzyl alcohol (5), indole (6), (S)-linalool (7), ( )-/ -ocimene (8), and of-farnesene (9).

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