Analysis of Nonalcoholic Beverages, Softcover reprint of the original 1st ed. 1988 Coll. Molecular Methods of Plant Analysis, Vol. 8

Modern Methods of Plant Analysis When the handbook Modern Methods of Plant Analysis was first introduced in 1954 the considerations were: 1. the dependence of scientific progress in biology on the improvement of existing and the introduction of new methods; 2. the difficulty in finding many new analytical methods in specialized journals which are normally not accessible to experimental plant biologists; 3. the fact that in the methods sections of papers the description of methods is frequently so compact, or even sometimes so incomplete that it is difficult to reproduce experiments. These considerations still stand today. The series was highly successful, seven volumes appearing between 1956 and 1964. Since there is still today a demand for the old series, the publisher has decided to resume publication of Modern Methods of Plant Analysis. It is hoped that the New Series will be just as acceptable to those working in plant sciences and related fields as the early volumes undoubtedly were. It is difficult to single out the major reasons for success of any publication, but we believe that the methods published in the first series were up-to-date at the time and presented in a way that made description, as applied to plant material, complete in itself with little need to consult other publications. Contributing authors have attempted to follow these guidelines in this New Series of volumes.

The Enzyme-Linked Immunosorbent Assay (ELISA) in the Beverage Industries: Principles and Practice.- 1 Introduction.- 2 Basic ELISA Procedures for Detection of Antigens.- 2.1 The Double Antibody Sandwich Techniqu.- 2.2 The Immunoenzymometric Assa.- 2.3 Competitive ELISA with Labeled Antigen.- 2.4 Amplification System.- 2.5 Comparison of Method.- 3 Materials, Protocols and Comments.- 3.1 Antibodies, Enzymes and Special Equipmen.- 3.2 Conjugation of Enzymes to Proteins and Hapten.- 3.3 Biotinylation.- 3.4 Coating the Solid Phase.- 3.5 Enzyme Substrates.- 3.6 Sample Preparation.- 3.7 Washing Procedure.- 3.8 Adjustment of Assay Conditions.- 4 Concluding Remarks.- References.- Carboxylic Acids in Soft Drinks.- 1 Introduction.- 2 Analytical Method.- 2.1 Gas Chromatography.- 2.1.1 Analysis of Butyl Derivatives of Carboxylic Acids by Yamashita et al. (1973).- 2.1.2 Analysis of Trimethylsilyl Derivatives of Carboxylic Acids by the Ministry of Health and Welfare in Japan (1982).- 2.1.3 Simultaneous Analysis of Carboxylic Acids Used as Preservatives and Acidulants by Tsuda et al. (1985).- 2.1.4 Analysis of Carboxylic Acids Used as Preservatives by the Ministry of Health and Welfare in Japan (1982).- 2.1.5 Analysis of Sorbic Acid and Benzoic Acid After Extrelut Column Cleanup by Coelho and Nelson (1983).- 2.1.6 Analysis of Benzoic Acid and Sorbic Acid as Trimethylsilyl Esters by the NMKL-AOAC Method (Larsson 1983).- 2.2 Ion-Exchange Chromatography.- 2.2.1 Analysis by Highly Efficient Carboxylic Acid Analyzer by Nakajima et al. (1976).- 2.2.2 Other Methods.- 2.3 High-Performance Liquid Chromatography.- 2.3.1 Method by Palmer and List (1973).- 2.3.2 Method by Coppola et al. (1978).- 2.3.3 Method by Ashoor and Knox (1984).- 2.3.4 Analysis of Benzoate in Soda Beverages by the AOAC Method (Woodward et al. 1979).- 2.3.5 Analysis of Sorbic Acid and Benzoic Acid by Ueda and Mazaki(1976).- 2.3.6 Analysis of Carboxylic Acids After Derivatization with Phenacyl Bromide by Mentasti et al. (1985).- 2.3.7 Analysis of Carboxylic Acids as Their p-Nitrobenzyl Esters by Badoud and Pratz (1986).- References.- Amino Acid Pattern for Analysis of Fruit Juice Authenticity.- 1 Introduction.- 2 Development of Inspection Methods for Detecting Adulteration of Fruit Juices or for Testing Their Authenticity.- 3 Sample Preparations for the Analysis of Amino Acids Distribution Pattern in Fruit Juice.- 3.1 Amino Acid Distribution Pattern for the Analysis of Lemon Juice Authenticity.- 3.2 Amino Acid Distribution Pattern for Checking Beverage Authenticity of Commercial Lemon and Honey-Lemon Juice.- 3.3 Verification of Orange Juice Authenticity by the Amino Acid Pattern Checking Method.- 3.4 Amino Acid Pattern Used for Analyzing the Authenticity of Passion Fruit Juice.- 4 Distribution Order of Abundance of Free Amino Acids Used for Checking Fruit Juice Authenticity.- References.- Spectral Characteristics of Citrus Products.- 1 Introduction.- 2 Absorption Spectra.- 2.1 Citrus Juices.- 2.2 Citrus By-Products.- 3 Conclusion.- References.- Bitterness in Fruit Juices: Assay of Bitter Principles in Citrus Juices.- 1 Bitterness in Fruit Juices.- 1.1 Bitter Principles in Citrus Juices.- 2 Assay of Limonoid Bitter Principles in Citrus Juices.- 2.1 Sample Preparation for TLC and HPLC: General Considerations.- 2.2 Thin-Layer Chromatographie Assay of Limonoids in Citrus Juices.- 2.2.1 Maier and Grant Method (1970).- 2.2.2 Modified Chandler and Kefford Method (1966).- 2.2.3 Tatum and Berry Direct Spotting Method (1973a).- 2.3 High-Pressure Liquid Chromatographie Assay of Limonoids.- 2.3.1 Rouseff and Fisher Method (1980).- 2.3.2 Shaw and Wilson Method (1984).- 2.4 Immunoassay Techniques for Assay of Limonin.- 2.4.1 Enzyme Immunoassay of Limonin in Citrus Juices.- 2.5 Supply of Limonin.- 3 Assay of Flavonoid Bitter Principles in Citrus Juices.- 3.1 Colorimetric and Spectrophotometric Methods.- 3.1.1 Davis Method (1947).- 3.1.2 Other Colorimetric Methods.- 3.1.3 Ultraviolet Absorption Method (Hendrickson et al. 1958).- 3.2 Thin-Layer Chromatography of Flavonoid Bitter Principles.- 3.2.1 Hagen et al. Method (1965).- 3.2.2 Fisher et al. Method (1966).- 3.2.3 Tatum and Berry Method (1973b).- 3.3 High-Pressure Chromatography of Flavonoid Bitter Principles.- 3.3.1 Fisher and Wheaton Method (1976).- References.- Analytical Methods for Orange Juice Volatiles.- 1 Introduction.- 2 The Volatile Fraction of Orange Juice.- 3 Raw Material for Orange Juice Volatiles Analysis.- 4 Global Methods of Analysis.- 5 Separative Analysis. Gas Chromatography.- 5.1 Gas Chromatographic Analysis Without Sample Preparation.- 5.1.1 Direct Injection of Juice.- 5.1.2 Direct Headspace Analysis.- 5.2 Sample Preparation for Gas Chromatographic Analysis Isolation and Concentration Techniques.- 5.2.1 Solvent Extraction.- 5.2.2 Use of an Inert Gas Sweeping the Headspace or Stripping the Juice.- 6 Future Research.- References.- Stable Carbon Isotope Ratios for Detecting Added Sugars in Orange and Apple Juices and Added Citric Acid in Lemon Juices.- 1 Introduction.- 2 Photosynthetic Fractionation of Carbon Isotopes in Source CO2.- 2.1 Instrumentation and the Concept of [(?-13C] Values.- 2.2 C3 (Calvin) Plants.- 2.3 C4 (Hatch-Slack) Plants.- 2.4 CAM (Crassulacean Acid Metabolism) Plants.- 2.5 Additional Factors Contributing to Plant [?-13C] Values.- 2.5.1 Carbon Dioxide Diffusional Effects on Plant [?5-13C] Values.- 2.5.2 Variations Among Classes of Plant Compounds.- 3 Food Applications of Source Variations in [?- 13C] Values.- 3.1 Detecting Mixtures of C3 and C4 Plant-Derived Foods.- 3.1.1 Cane and High Fructose Corn Syrups in Orange Juice.- 3.1.2 Cane and High Fructos Corn Syrups in Apple Juice.- 3.1.3 Citric Acid in Lemon Juice.- 4 Conclusion.- 4.1 Potential Future Applications of Isotope Ratios.- References.- Analytical Methods for Tomato Products.- 1 Contribution of Fruit Components to Quality.- 1.1 Fresh Tomatoes.- 1.2 Paste.- 1.3 Whole Peeled and Diced Tomatoes.- 1.4 Juice.- 1.5 Catsup and Sauces.- 1.6 Soups.- 2 Tomato Composition.- 2.1 Sugars.- 2.2 Polysaccharides.- 2.3 Proteins.- 2.4 Amino Acids.- 2.5 Ash.- 2.6 Organic Acids.- 2.7 Ascorbic Acid.- 2.8 Carotenoids.- 2.9 Other Compounds.- 3 Analytical Methods.- 3.1 Total Solids.- 3.2 Total Sugars.- 3.3 Reducing Sugars.- 3.4 Individual Sugars.- 3.5 Carbohydrate Polymers.- 3.5.1 Insoluble Solids.- 3.5.2 Fractionation of Polysaccharide Polymers.- 3.5.3 Firmness.- 3.5.4 Consistency.- 3.5.5 Precipitate Weight Ratio.- 3.6 Protein.- 3.7 Amino Acids.- 3.8 Ash.- 3.9 Organic Acids.- 3.9.1 Titratable Acidity.- 3.9.2 Total Acidity.- 3.9.3 Individual Acids.- 3.10 Ascorbic Acid.- 3.11 Color and Carotenoids.- 3.12 Volatiles.- 3.13 ?-Tomatine.- References.- Liquid Chromatographic Determination of Quinine, Hydroquinine, Saccharin, and Sodium Benzoate in Quinine Beverages.- 1 Abstract.- 2 Introduction.- 3 Method.- 3.1 Apparatus.- 3.2 Reagents.- 3.3 Calculation of Hydroquinine in Quinine Sulfate Standard.- 3.4 Sample Preparation.- 3.5 Determination.- 3.6 Calculations.- 3.7 Calculation of Other Food Additives.- 4 Results and Discussion.- References.- Formaldehyde in Coffee.- 1 Introduction.- 2 Formaldehyde in Common Foods.- 3 Analytical Methods for Formaldehyde.- 3.1 Colorimetric Method.- 3.2 High-Performance Liquid Chromatographie (HPLC) Method.- 3.3 Gas Chromatographie (GC) Method.- 3.4 Thiazolidine Derivative Method.- 4 Determination of Formaldehyde in Coffee.- 4.1 General Considerations.- 4.2 Analytical Methods Using Thiazolidine.- References.- Metabolism and Analysis of Caffeine and Other Methylxanthines in Coffee, Tea, Cola, Guarana and Cacao.- 1 Introduction.- 2 Occurrence.- 2.1 Studies in Plants in the 1980?s.- 3 Metabolism of Caffeine in Caffeine-Containing Plants.- 3.1 Caffeine Biosynthesis and C1 Metabolism.- 3.2 Caffeine Biosynthesis and Purine Metabolism.- 3.3 Caffeine Biosynthesis: Compartmentation of Purine de Novo Biosynthesis and Salvage Pathways.- 3.4 Caffeine Biosynthesis in Vitro with Enzyme Preparations.- 3.5 Biodegradation and Biotransformation of Purine Alkaloids.- 3.6 Caffeine Metabolism in In-Vitro Plant Cultures.- 3.7 Translocation, Accumulation and Other Aspects.- 4 Analysis for Purine Alkaloids in Plants and Foods.- 4.1 Handling and Storage of the Plant Material.- 4.2 Extraction.- 4.2.1 Leaf Material.- 4.2.2 Fruit, Seed and Other Plant Material.- 4.2.3 Food Material.- 4.3 Chromatographic Analyses.- 4.3.1 Paper Chromatography.- 4.3.2 Thin-Layer Chromatography.- 4.3.3 Gas Chromatography and Gas Chromatography/Mass Spectrometry.- 4.3.4 High-Performance Liquid Chromatography.- 5 Biochemical Methods Used to Study Purine Alkaloid Metabolism in Plants.- 5.1 Isotopically Labeled Substrates and Related Analysis.- 5.1.1 One-Carbon Compounds or Fragments as Precursors for Caffeine Biosynthesis.- 5.1.2 Purine Compounds as Precursors for Caffeine Biosynthesis.- 5.1.3 Caffeine as Precursor for the Synthesis of Dimethylxanthines or Methyluric Acids.- 5.2 Enzymes Involved in Caffeine Metabolism.- 5.2.1 Extraction of Af-Methyltransferases from Tea and Coffee Leaves (Suzuki and Takahashi 1975a; Negishi et al. 1985b, c).- 5.2.2 Extraction of N-Methyltransferase(s) from Coffee Fruits (Roberts and Waller 1979).- 5.2.3 Assay for N-Methyltransferase Activity (Suzuki and Takahashi 1975a; Roberts and Waller 1979; Negishi et al. 1985b, c).- 5.3 Cultured Cells as Useful Tools for Studying Purine Alkaloid Metabolism.- 6 Conclusions.- References.- Colour and Flavour Characteristics of Made Tea.- 1 Introduction.- 2 Tea Husbandry.- 2.1 Vegetative Propagation.- 2.2 Flush Character of Harvest.- 2.3 Fine or Coarse Plucking.- 2.4 Plucking and Productivity.- 2.5 Characteristics of Various Clones.- 2.6 Phytohormones.- 2.6.1 Bioassay for Brassinosteroids.- 2.7 Analytical Methods.- 2.7.1 Moisture Analysis.- 2.7.2 Tea-Soluble Solid (TSS) Estimation.- 2.7.3 Estimation of Chlorophylls (Harborne 1973).- 2.7.4 Estimation of Total Anthocyanin and Total Flavonol Glycoside (Francis 1982).- 2.7.5 Estimation of Catechins (Bhatia and Ullah 1968).- 2.7.6 Separation and Spectral Data of Catechins (Saijo 1982).- 2.7.7 Isolation of Flavone Glycosides (Takino 1972).- 2.7.8 GLC-MS Analysis of Instant Tea (Horvat and Senter 1980).- 3 Manufacture of Tea.- 3.1 Categories of Made Tea.- 3.2 Green Tea.- 3.3 Pouchong Tea (Oolong Tea).- 3.4 Black Tea.- 3.5 Amadori Products (RP).- 3.6 Shelf Life.- 3.7 Raw Materials and Processed Product.- 3.8 Black Teas Manufactured from Different Components of a Shoot.- 3.9 Analytical Methods.- 3.9.1 Estimation of TF and TR (Roberts and Smith 1961; Ullah 1972).- 3.9.2 Flavognost Method (Pintauro 1977).- 3.9.3 Follin-Ciocalteu Reagent Test for Optimum Fermentation (Chakaravarty 1976).- 4 Colour of Made Tea.- 4.1 Processing and Colour Development.- 4.2 Theaflavins.- 4.3 Thearubigins.- 4.4 Cup Characteristics of Tea.- 4.5 Shade of Colour of Made Tea.- 4.6 Tea Fibres.- 4.7 Effect of Storage on Colours.- 4.8 Analytical Methods.- 4.8.1 Extraction and Isolation of Thearubigins (TR).- 4.8.2 Extraction and Estimation of Chlorophylls in Black Tea.- 4.8.3 Estimation of Caffeine in Tea Brew (Gogoi et al. 1984).- 4.8.4 Determination of Crude Fibre (Wood et al. 1964b).- 5 Volatile Flavour and Aroma Compounds of Made Tea.- 5.1 Sensory Evaluation of Volatiles.- 5.2 Precursors of Volatiles.- 5.3 Analytical Methods.- 5.3.1 Preparation of Steam-Distilled Volatile Concentrate.- 5.3.2 Identification and Quantification of Volatiles.- 5.3.3 Lipid Analysis (Wright and Fishwich 1979).- 5.3.4 Extraction, Isolation and Identification of Carotenoids (Harborne 1973).- 5.4 Plucking Standard and Flavour Volatiles.- 5.5 Varietal Differences and Flavour Volatiles.- 5.6 Relationship Between VFC, Lipid and Shoot Components.- 5.7 The Role of Technology in Flavour Genesis.- 5.8 Seasonal Changes and VFC.- 5.9 Influence of Location on Aroma Concentrate.- 5.10 Flavour of Various Teas.- 5.11 Volatiles in Orthodox and CTC Black Teas.- References.- Analysis of Black Tea Volatiles.- 1 Introduction.- 2 Composition of Black Tea Volatiles.- 2.1 Relations Between Black Tea Quality and Its Aroma Composition.- 3 Formation of Black Tea Volatiles.- 3.1 Hydrocarbons.- 3.2 Esters.- 3.3 Carbonyls.- 3.3.1 Aldehydes.- 3.3.2 Ketones.- 3.4 Alcohols.- 3.5 Phenols.- 3.6 Furans.- 3.7 Pyrroles.- 3.8 Pyridines.- 3.9 Pyrazines.- 3.10 Volatile Acids.- References.- Analysis of Cocoa Flavour Components and Flavour Precursors.- 1 Introduction.- 2 Precursors and Nonvolatile Flavour Components.- 2.1 The Significance of Nonvolatile Cocoa Bean Constituents to Flavour.- 2.1.1 Acids.- 2.1.2 Polyphenols and Phenolic Acids.- 2.1.3 Purin Alkaloids.- 2.1.4 Proteins and Proteolytic Products.- 2.1.5 Sugars.- 2.2 Methods of Isolation and Analysis.- 2.2.1 Sampling and Sample Preparation.- 2.2.2 Precursors of Chocolate Aroma.- 2.2.3 Acids.- 2.2.4 Polyphenols and Phenolic Acids.- 2.2.5 Purin Alkaloids.- 2.2.6 Proteins, Peptides, and Amino Acids.- 2.2.7 Sugars.- 3 Cocoa Flavour Volatiles.- 3.1 Development of Knowledge About Cocoa Flavour Volatiles.- 3.2 Estimation of Cocoa Flavour Volatiles.- 3.2.1 Introductory Remarks.- 3.2.2 Selection and Pretreatment of Samples.- 3.2.3 Isolation of Volatiles.- 3.2.4 Analysis.- 3.3 Examples of Application.- 3.3.1 Indicative Compounds.- 3.3.2 Rapid Routine Control Methods.- References.- The Importance of Plant Analysis to Food Regulation.- 1 Historical Background.- 2 Current Use of Analytical Methods.- 3 Food Standards and Food Labeling.- 4 Food Sanitation.- 5 Food Safety.- 6 Conclusion.- References.