title: [New methods for analysis and evaluation of sensory qualities of foods and calculation of changes. 10. Quantitative titrimetric determination of irradiation flavor in apple juice and concentrate and its dependence on radiation dosage].
abstract: Irradiation flavour in apple juice and concentrate which is mainly attributable, according to our previous studies, to tetrahydrofuran (THF) that may be quantitatively determined by means of the so-called mercury acetate method. This is based on the fact that the amount of a 4% solution of mercury acetate needed for removing the THF odour is proportional to the THF concentration. Using this method, the amounts of THF produced by various gamma radiation doses (varying from 0.64 to 2.55 Mrad) could be determined titrimetrically. Calculations showed that the THF concentration increases linearly with the radiation dose. Thus, the minimum radiation doses at which the irradiation flavour is first perceived (threshold of perception) may be calculated readily. The mercury acetate method is also a model case of the use of subjective olfactometry for the quantitative determination of flavour key substances in foods so far as they may be quantitatively determined by means of chemical reactions since the endpoint of titration is controlled by the sense of smell.
mesh_terms: D055598:Chemical Phenomena; D002621:Chemistry; D004307:Dose-Response Relationship, Radiation; D005514:Food Irradiation / Q000009:adverse effects; D005638:Fruit / Q000032:analysis / Q000592:standards; D005663:Furans / Q000032:analysis; D005720:Gamma Rays; D006801:Humans; D008433:Mathematics; D008628:Mercury; D009812:Odorants; D011830:Radiation Effects; D013649:Taste
chemical_list: D005663:Furans; D008628:Mercury
vernacular_title: Neue Methoden der Be- und Auswertung sensorischer Eigenschaften von Lebensmitteln und der Berechnung ihrer Veränderungen. 10. Die quantitative titrimetrische Bestimmung des Bestrahlungsgeruches im Apfelsaft und -konzentrat und seine Abhängigkeit von der Bestrahlungsdosis