Sucrose, first analysis

Sensory perception is both quaUtative and quantitative. The taste of sucrose and the smell of linalool are two different kinds of sensory perceptions and each of these sensations can have different intensities. Sweet, bitter, salty, fmity, floral, etc, are different flavor quaUties produced by different chemical compounds the intensity of a particular sensory quaUty is deterrnined by the amount of the stimulus present. The saltiness of a sodium chloride solution becomes more intense if more of the salt is added, but its quaUty does not change. However, if hydrochloric acid is substituted for sodium chloride, the flavor quahty is sour not salty. For this reason, quaUty is substitutive, and quantity, intensity, or magnitude is additive (13). The sensory properties of food are generally compHcated, consisting of many different flavor quaUties at different intensities. The first task of sensory analysis is to identify the component quahties and then to determine their various intensities. 

Sensory Analysis. A paired comparison test was run to determine if the difference in oil droplet size in the emulsion changed the perceived intensity of the orange flavor. The coarsest emulsion (3.87 pM) and the Microfluidized sample (0.90 pM) from the third set of spray dried samples were compared. The solutions were prepared using 200 ppm flavor in a 10% (w/v) sucrose solution with 0.30% of a 50% citric acid solution added. The amount of each powder required to attain 200 ppm orange oil was calculated on the basis of percent oil in each powder (determined by Clevenger analysis). A pair of samples at approximately 10 C was given to each of 24 untrained panelists. The samples were coded with random numbers. Half the panelists were asked to taste the coarsest sample first while while the other half tasted the Microfluidized sample first. This was done to determine whether or not adaptation was a factor. The panelists were asked to indicate which sample had the most intense orange flavor. 

The second method, using refractive index (RI) detection, is carried out using a resin-based polymer column. Sucrose elutes first from this column, followed by glucose, fructose and then sorbitol. This type of column is generally more robust than the amino-bonded column and if handled well will last much longer however, it is around three times more expensive. The method has been collaboratively tested for the analysis of sugars and sorbitol in fruit juices by the IFU. The HPLC conditions are given below. 

Although carbohydrates are among the most polar and non-volatile substances of biochemical interest, the use of GC in their analysis has been quite successful. They are almost a perfect example of the utility of sample derivatization. Based on the early common observations of organic chemists that methylated sugars can be distilled, the first reports on derivatization and GC of carbohydrates appeared quite early in the relevant literature. Mclnnes et al. [396] demonstrated GC of methylated sugars in 1958, while Sweeley and co-workers [184,397] introduced silylation for the same purpose. By the mid-1960 s, it was not surprising to see a GC separation of fairly large disaccharide molecules [398] such as sucrose or cellobiose. 

An analysis of the experimental data was performed by consideration of the three binary systems water-NaCl, water-sucrose and NaCl-sucrose. Of these, the first system has been thoroughly studied, and the transition temperatures and compositions are included in Table 2. The situation is more complicated for water-sucrose mixtures, mainly because any crystallisation processes of sucrose or any of its hydrates from aqueous solutions are likely to be very slow, perhaps impossible to determine by DSC methods in real time. Some hydrates have, however, been identified by X-ray and chemical analytical methods they are also included in Table 2 and the (probable) equilibrium phase diagram is shown in Figure 8. As regards the anhydrous system NaCl-sucrose, no quantitative information exists. The crystallisation of NaCl from its solid solution in amorphous... 

To prepare very pure, formula-weightboraxasaprimary standard, good quality commercial product is recrystallized three times from water and dried to constant weight in a vacuum desiccator over a desiccant with suitable vapor pressure. Recent studies have shown that the best desiccant consists of solid NaCl, sucrose and a saturated sucrose solution. The correct water content (47.21%) is achieved by drying a sample in a Pt crucible, first on a steam bath, then at 200°C, and finally between 700-800°C. To check for any further impurities, cf. I. M. Kolthoff, Gravimetric Analysis, II (pp. 97-98). 

Professor Bobalek If one wants to make a detailed cost analysis, he runs into a rather sticky problem. First,one must establish the bench marks. In this case let us agree that sucrose esters are going to be a commodity chemical, to be produced in an amount of 10 million Ib/yr minimum. The linseed oil market is in the order of a half a billion lb, worldwide. The al-kyd grade of tall oil acids is around 81 million lb. Thus, we are talking of a major invasion of the paint business with these sucrose esters as commodity chemicals. To become a major commodity, in five years, sales would have to achieve a level of 200 million... 

Two batches of 2 mm zucchini hypocotyl segments (3 g fw/90 ml 1.5%(w/v) sucrose at 25 C) were loaded for 50 min to equivalent levels of [ C] using 0.3 /xM [ 1 - CjlAA in the absence of quercetin and 0.18 /xM [1- C]IAA in the presence of 10 /xM quercetin. The segments were collected, rinsed briefly with 50 ml ice-cold sucrose (1.5%), and then resuspended in 150 ml 1.5% sucrose (25 C conical flask) and placed in an orbital shaker (120 rpm) at 25 C. Samples of medium (1 ml) were withdrawn over a 60 min time course and transferred to a scintillation fluid designed to count aqueous samples [5]. Conventional compartmental analysis by curve peeling [3, 29, 37] allowed estimation of first-order rate constants for efflux from the tissue considered to be comprised of a series of three compartments. 

A similar analysis of Glc%Suc for the evaporator in this study is shown in Table 3. Sucrose and glucose concentrations in MJ, 2ndS and 3rdS for the 3, 8 and 12 hour samples were determined by HPIC analysis. The mean increase in Glc%Suc was 0.73%, which corresponds to 1.39% of the total sucrose decomposing during evaporation ca. twice the maximum loss reported by Purchase et al, 1987). Although the conclusion of Purchase et al (1987) that most loss occurred in the first two effects is reasonable, we can not confirm it in this study. 

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