Ripeness index

Homero-Mendez D, Minguez-Mosquera Ml (2000) Xanthophyll esterification accompanying carotenoid overaccumulation in chromoplasts of Capsicum annuum ripening fruits is a constitutive process and useful for ripeness index. J Agric Food Chem 48 1617-1622... 

Table 5.3. Correlation between the logarithm of the proline concentration and the ripeness index in two Champagne ...

Color of Grapes. Does the actual color match that expected for the variety and ripeness Watch for sunburn and raisin formation as indexes of overripe condition and a reason to channel that lot of grapes into a lesser quality wine. 

PROP From steam distillation of ripe fruit of Coriandrum sativum (Fam. Umbelliferae). Colorless liquid characteristic odor and taste. D 0.863-0.875, reft index 1.462 20°. 

PROP From steam distillation of dried arillode of the ripe seed of Mjristica fragrans Houtt. (Fam. Myristicaceae). Colorless to pale-yellow liquid odor and taste of nutmeg. East Indian d 0.880-0.930, refr index 1,474-1.488 West Indian d 0.854-0.880, refr index 1.469-1.480 20°. Sol in fixed oils, mineral oil sltly sol in cold ale very sol in hot ale, chloroform, ether insol in glycerin, propylene glycol. 

PROP From steam distilladon of aboveground parts (herb oil) or ripe seed (seed oil) o Petroselinium sativum Hoffm. (Fam. Umhelligerae). Yellow to light-brown liquid odor of parsley. D (herb oil) 0.908-0.940, (seed oil) 1.040 refr index (herb oil) 1.503-1.530 20°, (seed oh) 1.513-1.522 20°. Sol in fixed oils, mineral oU sltly sol in propylene glycol insol in glycerin. 

Properties From steam distillation of the dried ripe fruit of Anethum sowa D.C. (Fam. Umbelliferae (FCC III). Yellowish liquid harsh caraway odor and taste. D 0.925-0.980, refr index 1.486 20°. Solin fixed oils and mineral oil sltly sol in propylene glycol insol in glycerin. 

C25H30O4, Mr 394.51, orange to purple-colored plates, mp. 217 °C. The more labile (9Z) form (a-bixin, bixin) of the carotinoid B. is contained in ripe seeds of the tropical annatto tree (roucou) Bixa orellana (Bixa-ceae). The crude concentrate is known as annatto (or-lean) and is used to color foods (E 160b), e. g., margarines and cheeses as well as cosmetics. lit. Beilstein EIV 2,2355 Britten et al.. Carotenoids, Basel Birkhauser 1995 Helv. Chim. Acta 82, 696 (1999) (synthesis) Merck-Index (12.), No. 1347 Phytochemistry 46,1379 (1997) (carotinoids from annatto) Zechmeister 18,320-330. - [HS 320300 CAS 6983-79-5 (a-B.) 39937-23-0 (p-B.)l... 

Definition Volatile oil derived from the dried ripe fruit and seeds of Pimpinella anisum, contg. 80-90% anethole, methylchavicol, anisaldehyde Properties Colorless or pale yel. liq. crushed fruit odor, sweet aromatic taste freely sol. in chloroform, ether sol. in DMSO, 95% ethanol, acetone sol. in 3 vols. alcohol sol. < 1 mg/ml in water dens. 0.978-0.988 (25/25 C) m.p. 17 C solid, pt. 15 C min. b.p. 232 C flash pt. 92.8 C ref. index 1.553-1.560... 

Definition Volatile oil distilled from the dried ripe fruit of Camm carvi, contg. carvone, d-limonene Properties Colorless to pale yel. clear oily liq., caraway odor and taste darkens and thickens with age sol. in 8 vols. 80% alcohol pract. insol. in water dens. 0.900-0.910 (25/25 C) ref. index 1.485-1.497 (20 C)... 

Definition Volatile oil obtained by expression from the fresh peel of the ripe fruit Citrus sinensis, contg. mainly (+)-limonene Properties Yel. to deep orange liq., char, orange odor and taste sol. in 2 vols 90% alcohol, 1 vol glac. acetic acid si. sol. in water misc. with abs. alcohol, carbon disulfide dens. 0.842-0.846 ref. index 1.472 (20 C)... 

Lemon oil, prepared by expressing the peel of the nearly ripe fruit of Citrus limonum, and obtained almost entirely from Sicily and Southern Italy. Specific gravity at 15° C., 0 856-0 860 optical rotation, + 58° to + 63° refractive index at 20° C., 1 4730-1 4750 aldehydes (citral), 2 5 to 4 per cent. 

The beta acids are readily oxidized and some oxidation products, such as the hulupones (see 13.1.1.), contribute partially to the beer bitterness. It is generally accepted that In old hops, which have the same bittering potential as fresh hops, the oxidation of the beta acids compensates partly for the decrease In alpha acids content (12, 27-35). The ratio of the alpha acids to the beta acids varies between 1 and 4. This ratio increases with hop growth, but remains fairly constant for ripe hops. The index depends very much on the hop variety, but the significance has been debated. It is however a fact that so-called high-quality hops contain about equal quantities of alpha acids and beta acids. 

Definition Fixed oil obtained from the ripe fruit of Oiea europaea, contg. glycerides of oleic acid, palmitic acid, linoleic acid, stearic acid, and arachidic acid Properties Yel. to It. grnsh. liq., si. olive odor, si. char, taste si. sol. in alcohol misc. with ether, chloroform, carbon disulfide insol. in water dens. 0.909-0.915 (25/25 C) m.p. -6 C solid, pt. 17-26 C iodine no. 79-88 sapon. no. 187-196 flash pt. (CC) 437 F ref. index 1.466-1.468 becomes rancid on exposure to air Toxicoiogy LD50 (IV, mouse) 1320 mg/kg mod. toxic by IP route human skin irritant devoid of side effects TSCA listed... 

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