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The Effects of Storage Conditions Upon Acetylmethylcarbinol, Diacetyl, and Ethyl Alcohol in Apple Juice
Author(s) -
HOLCK ANN A.,
FIELDS M. L.
Publication year - 1965
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1965.tb01810.x
Subject(s) - diacetyl , chemistry , food science , alcohol , ethanol , biochemistry
SUMMARY A total of 576 samples of apple juice stored at 0, 37, 72, and 91 °F were analyzed during a period of 242 days. Of these, 283 were analyzed for acetylmethylcarbinol (AMC), 195 for diacetyl, and 98 for ethyl alcohol. There was no significant decrease in quantity of AMC or ethyl alcohol in apple juice in tin cans and glass bottles during the storage periods. The level of diacetyl, however, declined at a significant rate when diacetyl had been added to apple juice in bottles and stored at 91 and 72°F for 219 days. Only AMC was tested for its stability during repeated thawing and re‐freezing periods. No significant changes occurred in the quantities of AMC present in these frozen samples.