Authentic data are presented on the chemical composition of strawherries, red raspberries, blackberries, black raspberries, boysenberries, and cranberries. Samples were analyzed for total soluble solids, ash, K2O, P2O5, invert sugar, protein, anhydrous citric acid, and amino acids.

Analytical indexes and profiles for 13 commercial and laboratory-made vanilla extracts were compared in a collaborative study. Experimental data are presented and discussed, indicating limits of comparability for the two types of extracts. Agreement in analytical values for corresponding commercial and laboratory-prepared extracts was satisfactory.

A procedure for estimating monosodium glutamate is described in which all food substances are extracted with water if an insignificant amount of starch is present, or with acetone-water solution when starch is present. An aliquot of the concentrated extract is chromatographed on a column of Dowex 50W—X8 (H+ form). The glutamic acid is retained on the column and eluted with 1N HCl. The glutamic acid content of the eluate is readily determined by the Sorensen formaldehyde titration procedure for amino acids, and the monosodium glutamate can be calculated.

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