Significance of wheat hairs in microscopical examination of flour

✍ Scribed by George L. Keenan

• Publisher: Elsevier Science
• Year: 1923
• Tongue: English
• Weight: 100 KB
• Volume: 195
• Category: Article
• ISSN: 0016-0032
• DOI: 10.1016/s0016-0032(23)90759-3

✦ Synopsis

AN examination of McIntosh apples has confirmed the results of a previous investigation that the odorous constituents of the apple consist chiefly of amyl esters, and it has also afforded further information respecting the substance which imparts to some apples a distinctly rose-like odor. Although the proportion of this substance, even in the McIntosh apple, is extremely small, it has nevertheless been possible to show with some degree of certainty that it consists of the aliphatic terpene alcohol geraniol, CloHlsO.

The evidence for this conclusion may be adduced from the fact that by the hydrolysis of the esters of the apple a product was obtained which possessed, in addition to the odor of amyl alcohol, a rose-like fragrance, and that by the oxidation of this product it yielded, besides valeric acid, a substance which had the characteristic odor and other properties of the aldehyde citral. At the same time the formation in very small quantities of the further oxidation products of geraniol or citral, which are acetone and levulinic acid, was indicated. It is probable that geraniol, either in the free state or in the form of esters, is contained in varying quantities in all varieties of the apple, although to the greatest extent in those which possess its distinctive odor.

SIGNIFICANCE OF WHEAT HAIRS IN MICROSCOPICAL

EXAMINATION OF FLOUR?