Grape Juice Flavor, Determination of Methyl Anthranilate in Grape Juice by Electron Affinity-Gas Chromatography

Abstract

The separation of sodium, potassium, magnesium, and calcium on an Amberlite (H) column has been reported by Obara and Suzuki (4). The separation of iron and aluminum from each other, however, was not reported.By employing essentially the same technique with Dowex SOW, X-12, 200to 400-mesh, (H) form ion-exchange resins, the separation of the uniand bivalent cations was found to be complete. The separation of iron and aluminum was largely complete. The unresolved portions, if any, were small and did not alter the absorbances by a significant amount.The analytical scheme of Obara and Suzuki employs titration of the effluent acid from the column to determine sodium and potassium, complexometric titration with EDTA for magnesium and calcium, and two different colori-GRAPE JUICE FLAVOR metric schemes for iron and aluminum.To simplify the analyses, it was desirable to reduce the number of procedures involved. Sutton and Almy (<5) used an indirect chloride titration to determine magnesium and calcium after removal of the uncombined chlorides by evaporation. This method was found to be applicable for the determination of sodium, potasium, magnesium, and calcium.Molot and Kul'berg (2) reported the use of aluminen for the simultaneous determination of iron and aluminum. Iron was determined separately by the potassium thiocyanate method. It was found, however, that the suggested wave length of 530 µ did not correspond to the absorbance maximum of either iron (550 µ) or aluminum (525 µ).By combining and modifying the procedures of Molot and KuPberg (2). Obara and Suzuki (4), and Sutton and Almy (6), a simplified analytical scheme for all six cations was obtained.

Methyl Anthranilate is the Cause of Cultivar-Specific Aroma in the Japanese Tea Cultivar ‘Sofu’

“…Methyl anthranilate is a characteristic volatile component of grapes [7][8][9]12 , citrus 3,14,15 and jasmine 5 . The highly fragrant, flower-like aroma of 'Sofu' is similar.…”

Changes in the Chemical Composition of Concord Grapes Grown in Ontario During Ripening in the 1970 Season

“…Power and Chesnut (192I) first identified MA in Concord using classical colorimetric methods. This identification was confirmed by characteizing the I-(2'-carbomethoxyphenylazo)-2 naphthol derivative (Holley et al 1955) and gas chromatography (Mattick et al 1963). Stern et al (1967) Robinson et al (1949).…”

Coffee, cocoa, and tea

“…Methyl 4-methoxybenzoate (methyl anisate) (F-17), which was found in cocoa (124), has a herbaceous, anise-like odor and a sweet taste similar to melon (262). Methyl 2-aminobenzoate (methyl anthranilate) (F-18) is present in the flavors of coffee (6), cocoa (126), and tea (199); it has also been found in several essential oils such as neroli, orange, bergamot, lemon, mandarine, and jasmine, and in the juice of Concord grape (327). It is characterized by an orange-flower odor and a slightly bitter and pungent taste (262).…”