In berries

Uses. Cinnamyl alcohol and its esters, especially cinnamyl acetate, are widely employed in perfumery because of their excellent sensory and fixative properties. They are frequently used in blossom compositions such as lilac, jasmine, lily of the valley, hyacinth, and gardenia to impart balsamic and oriental notes to the fragrance. In addition, they ate utilized as modifiers in berry, nut, and spice flavor systems. The value of cinnamyl alcohol has also been mentioned in a variety of appHcations which include the production of photosensitive polymers (49), the creation of inks for multicolor printing (50), the formulation of animal repellent compositions (51), and the development of effective insect attractants (52). 

Pargament D, Laster R, Livney D (2009) The Public s role as a Stakeholder in the Yarqon River Authority, Israel. In Berry KA, Mollard E (eds) Social participation in water governance and management. Critical and global perspectives. Earthscan, London... 

Paganga, G. et al.. The polyphenolic content of fruit and vegetables and their antioxidant activities what does a serving constitute Free Radical Res., 30, 153, 1999. Maatta, K.R. et al.. High-performance liquid chromatography (HPLC) analysis of phenolic compounds in berries with diode array and electrospray ionization mass spectrometric (MS) detection Rihes species, J. Agric. Food Chem., 51, 6736, 2003. 

Kuusi, T., Pyysalo, H., and Pippuri, A., The effect of iron, tin alnmininm, and chromium on fading, discoloration, and precipitation in berry and red beet jnices, Ztschr. Lebensm. Unters. Forsch., 163, 196, 1997. 

Butot, S., Putallaz, T., and Sanchez, G. (2008). Effects of sanitation, freezing and frozen storage on enteric viruses in berries and herbs. Int.. Food Microbiol. 126,30-35. 

S. Hakkinen and S. Auriola, High performance liquid chromatography with electrospray ioniza tion mass spectrometry and diode array ultraviolet detection in the identification of flavonol aglycones and glycosides in berries, J. Chromatogr. A, 829, 91 100 (1998). 

Maatta K, Kamal-Eldin A and Torronen R. 2001. Phenolic compounds in berries of black, red, green, and white currants (Ribes sp.). Antioxid Redox Signal 3(6) 981-993. 

Mattila P, Hellstrom J and Torronen R. 2006. Phenolic acids in berries, fruits, and beverages. J Agric Food Chem 54(19) 7193—7199. 

McDougall G, Martinussen I and Stewart D. 2008. Towards fruitful metabolomics high throughput analyses of polyphenol composition in berries using direct infusion mass spectrometry. J Chromatogr B 871(2) 362-369. 

Hakkinen SH, Karenlampi SO, Mykkanen HM and Torronen AR. 2000. Influence of domestic processing and storage on flavonol contents in berries. J Agric Food Chem 48(7) 2960-2965. 

Flavonoids are a complex group of polyphenolic compounds with a basic C6-C3-C6 structure that can be divided in different groups flavonols, flavones, flavanols (or flavan-3-ols), flavanones, anthocyanidins, and isoflavones. More than 6,000 flavonoids are known the most widespread are flavonols, such as quercetin flavones, such as lu-teolin and flavanols (flavan-3-ols), such as catechin. Anthocyanidins are also bioactive flavonoids they are water-soluble vegetable pigments found especially in berries and other red-blue fruits and vegetables. 

The effect of storage temperatures on total phenol compounds on strawberry fruit has been also reported (Ayala-Zavala and others 2004). Total phenol compounds increased in berries stored at 5°C and 10°C (Fig. 11.1, II). However, strawberry fruit stored at 0°C maintained a constant value of total phenol compounds during the storage period. Both temperature and storage time had a significant effect on total phenol compounds of strawberry fruits (Ayala-Zavala and others 2004). 

It was stated that this combined technique (HPLC-DAD, HPLC-ESI-MS, GC-MS) allows the safe identification of flavonol aglycones and glycosides and can be used for the analysis of these compounds in berries [161]. 

P. Dugo, L. Mondello, G. Errante, G. Zappia and G. Dugo, Identification of anthocyanins in berries by narrow-bore high performance liquid chromatography with electrospray ionization detection. J. Agr. Food Chem. 49 (2001) 3987-3992. 

Walker G (1985) In Berry F, Vaughan D (eds) Chemical bonding and spectroscopy in minerals chemistry. University of Birmingham Walker G, Jaer A, Sherlock R, Glynn T, Czaja M, MazurakZ (1997) J Luminescence 72-74 278-280... 

Kolb, C.A. et al., UV screening by phenolics in berries of grapevine Vitis vinifera). Fund Plant Biol, 30, 1177, 2003. 

Table 7.3 (continued) Key flavour compounds in berry fruits... 

Bartow SM Sullivan FM (1975) Behavioural teratology. In Berry CL Poswillo DE ed. Teratology Trends and applications. Berlin, Springer-Veriag, pp 103-120. 

Berry, W. 1990. Nature as measure. In Berry, W. What are people for North Point Press, New York. p. 210. 

Figure 4. Changes in berry volume, juice sugar concentration and auxin concentration in Emperor grape (13)...

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