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Constituents of canned Malayan pineapple juice I.—Amino‐acids, non‐volatile acids, sugars, volatile carbonyl compounds and volatile acids
Author(s) -
Gawler Joy H.
Publication year - 1962
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740130111
Subject(s) - chemistry , browning , flavour , food science , amino acid , maillard reaction , organic chemistry , biochemistry
An investigation has been started of the constituents of canned Malayan pineapple juice with particular reference to those which affect its flavour. In this paper a qualitative examination is reported of the volatile and non‐volatile acids, sugars and the volatile carbonyl compounds. The amino‐acids have been included in this study since these, by their reaction with sugars, produce browning and affect the colour of the product, especially when concentrates are prepared.