Ancient Danish Apple Cultivars—A Comprehensive Metabolite and Sensory Profiling of Apple Juices

Grape Juices and Their Grape-Apple Blends

This study investigated the effects of ethyl maltol and carbonation on cold-pressed Venus (new Arkansas seedless grape release, 60% Vitis vinifera L. x 40% Vitis labrusca L.) and Concord (Vitis labrusca L.) grape juices and their grape-apple blends. Sensory analysis indicated Venus juice rated higher than Concord in flavor and aroma after two months of storage at 37°C. Sensory and laboratory an...

Determination of Amygdalin in Apple Seeds, Fresh Apples and the Processed Apple Juices 2

6 7 8 9 Abstract 10 Cyanogenic glycosides are natural plant toxicants. Action by endogenous plant enzymes 11 can release hydrogen cyanide causing potential toxicity issues for animals including 12 humans. We have quantified amygdalin in seeds from different apple varieties, determined 13 the effects of processing on the amygdalin content of apple juice and quantified amygdalin 14 in commerciall...

Isotopic and Elemental Determination in Some Romanian Apple Fruit Juices

H, C, O stable isotope ratios and the content of some heavy elements of 31 Romanian single-strength organic apple juices collected from four Transylvanian areas are discussed in this study. The aim of this study was to measure the ²H/¹H, ¹⁸O/¹⁶O, ¹³C/¹²C ratios of these juices and their elemental profile and to establish a database of authentic values to be used for adulteration and authenticit...

Liquid chromatographic method for determination of patulin in clear and cloudy apple juices and apple puree: collaborative study.

A collaborative trial was conducted to validate the effectiveness of a liquid chromatographic (LC) procedure for determination of patulin in both clear and cloudy apple juices and apple puree. The test portion of clear apple juice was directly extracted with ethyl acetate; cloudy apple juice and apple puree were treated with pectinase enzyme before extraction. After back-extraction into sodium ...

Profiling of Phenolic Compounds from Different Apple