Sugar and Nonvolatile Acid Composition of Persimmons During Maturation

Autor:	Jerry A. Payne, W. R. Forbus, G. W. Chapman, S. D. Senter
Rok vydání:	1991
Předmět:	Arabinose Sucrose fungi food and beverages Fructose Carbohydrate Nonvolatile acid carbohydrates (lipids) chemistry.chemical_compound chemistry Biochemistry Galactose Sorbitol Food science Sugar Food Science
Zdroj:	Journal of Food Science. 56:989-991
ISSN:	1750-3841 0022-1147
DOI:	10.1111/j.1365-2621.1991.tb14623.x
Popis:	Sugars and nonvolatile acids of Japanese persimmons were identified and quantitated by GLC as oxime-TMS derivatives. Sugars quantitated were arabinose, galactose, glucose, fructose and sucrose. Fructose, glucose and sucrose were predominant and present in all cultivars from mature green to fully ripe. Quantities of all sugars varied significantly by cultivar and maturity. Nonvolatile acids quantitated were succinic, malic, citric, and quinic. Malic was the predominant acid in all cultivars followed by citric. Quantities of malic increased with maturity; citric decreased. Sorbitol and inositol were present in minor quantities and varied significantly by cultivar and maturity stage.
Databáze:	OpenAIRE
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