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Adulteration of blackberry juice concentrates and wines with juice of sorbitol-containing fruits was detected by determining carbohydrates by high performance liquid chromatography, gas-liquid chromatography, and thin layer chromatography. Sorbitol is not fermented by yeast and can be detected in wines made from blackberry juice concentrates that contain sorbitol. High levels of sorbitol and quinic and malic acids suggest that an imported blackberry concentrate may have been adulterated with plum. Degradation of anthocyanin pigments during processing and storage limits the utility of pigment analyses in detecting adulteration.

A volatile component which develops in soybeans and contributes to the raw bean odor and flavor has been isolated and identified as ethyl vinyl ketone by gas chromatography and mass spectrometry. and ethanol o r liquid nitrogen.

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