Formation of volatile compounds during heating of spice paprika (Capsicum annuum) powder.

Spice paprika (red pepper; Capsicum annuum) is the most cultivated spice worldwide and is used mainly for its color and pungency. However, current research is also focusing on the flavor as an important parameter. This paper deals with the kinetics of the formation of those volatiles that indicate a decrease in spice paprika quality due to Maillard reaction, hydrolytic reactions, and oxidative degradation reactions of lipids such as fatty acids and carotenoids. Spice paprika volatiles were quantitatively analyzed by means of headspace gas chromatography (HS-GC) and solid-phase microextraction (SPME) followed by gas chromatography-mass spectrometry (GC-MS). The kinetics of their formation were investigated, and the respective activation energies determined. Strecker aldehyde, acetone, and methanol formation followed a pseudo-zero-order reaction kinetic, and formation of dimethyl sulfide (DMS) was characterized by a first-order kinetic. The activation energies determined were between 86.3 and 101.8 for the Strecker aldehydes acetaldehyde (AA), 2-methylpropanal (2-MP), 3-methylbutanal (3-MB), and 2-methylbutanal (2-MB), 130.7 for acetone, 114.2 for methanol, and 109.7 kJ/mol for DMS. The amounts of Strecker aldehydes formed were correlated to the concentrations of the corresponding free amino acids present in the samples. The formation of hexanal and 6-methyl-5-hepten-2-one in Capsicum annuum during processing was confirmed, and the formation of beta-ionone was probably described for the first time. During heating, the concentration of hexanal increased rapidly. The formation of 6-methyl-5-hepten-2-one confirms that Capsicum annuum fruits contain lycopene.

[Methodologic and systemic reasons for failures of metal ceramics]. / A fémkerámia-eljárásban jelentkezó hibák metodikai és szisztémás okai.

Only by the use of scanning electron microscope in investigations concerning the metal-porcelain interface of ceramic masses upon metal frames (approx. 160 crowns since 1967), essential differences in the reason of mistakes have been revealed recently. Primarily, methodic mistakes are to be declared relevant. Independent of their veneering origin, they contribute to fractures within the ceramic layer or to crack-offs of the fired ceramic masses from the metal frame. Obviously, the systemic causes for mistakes in metal ceramics revealed to be dependent on the groups of veneers. Veneering involves non-manageable reasons for mistakes. These qualities in the material are the coefficient of thermal expansion or the share of palladium in the veneer. Very often, palladium is responsible for the formation of bubbles in the ceramic layer, and thus it is the reason for the development of cracks. The so-called pure titanium is quite extraordinary, when covered with ceramic mass, because the so-called alpha case layer cannot be bridged, despite 10 years of permanent research in that field. The clinical critical examination of systemic mistakes, however, proves to be mild. Clinical reasons for mistakes in metal ceramics remain disregarded in this paper.

[In vivo and in vitro study of the marginal sealing in ceramic-covered gold inlays]. / A kerámialeplezésü aranyinlayk széli záródásának in vivo és in vitro vizsgálata.

In the view of the patients, Galvano-Inlays fulfil esthetic requirements in contrast to cast restaurations. However, it was decided to evaluate the fine gold margins. The marginal seal of Galvano-Inlays in different stages of production was evaluated by means of light microscopy, and scanning electron microscopy. In addition Galvano-Inlays which had been in the mouth for two years, were evaluated in the same way. Besides good contact of the fine gold to the tooth, marginal discrepancies in the range of 60 to 160 microns were found which can hardly be improved by means of burnishing. After all, the insufficiency results from the inevitable gap of cementation or from breaking failure of the polished and thus hardened margin of the fine gold.

[Changes in chemical composition of tomatoes during processing]. / Veränderungen von Inhaltsstoffen bei der Verarbeitung von Tomaten.

The influences of processing conditions and composition on chemical changes during thermal processing of tomatoes were investigated. During the Cold and Hot Break process pectin is degraded to different extents. Due to the thermal impact at first cyclization of glutamine to pyroglutamic acid takes place. At higher dry weight contents and during drying processes Amadori compounds and browning can be detected. The reaction products formed during thermal processing can be analysed by amino acid analysis and-after proper derivatization-by capillary gas chromatography.

[Chemiluminescence method for the detection of radiation-induced oxidation products in fat-containing foods]. / Chemilumineszenzmethode zum Nachweis strahleninduzierter Oxidationsprodukte in fetthaltigen Lebensmitteln.

Radiation-induced oxidation of fatty foods was detected by a chemiluminescence method. Hazelnuts, peanuts and poultry were used as foodstuff samples. Additional investigations were performed with a model system and sunflower oil. The irradiation of the samples was carried out in a x-ray-fluorescence-apparatus. Thereby it is to note that the G-value of the x-ray-radiation is much higher than the G-value of a cobalt-60-source normally used for irradiation of food. A dependence of the integral of the light curve on the irradiation doses could be proved. Investigations with model systems which contained different amounts of alpha-tocopherol showed a decreasing chemiluminescence signal at low irradiation doses in presence of alpha-tocopherol. At higher doses the chemiluminescence signal enlarges with increasing amounts of alpha-tocopherol because irradiation products of alpha-tocopherol overlay its antioxidative effect. Irradiated poultry samples differ significantly from unirradiated samples after a deep-freeze storage of 26 weeks. A quantification of the doses is not possible without knowledge of the storage time, because the integrals decrease differently after irradiation during storage. In any case the chemiluminescence method is useful as a "screening method" for the detection of irradiation of foodstuffs with the possibility of automation and high sensitivity.

[Study of the atrophy of the jaws]. / A felsö és az alsó állcsontok sorvadásának vizsgálata.

Examining 230 edentulous patients, a significant degree of atrophy in the maxilla and mandible relatively often has been found. Atrophy could be detected more often in the mandible of female patients. For these forms of manifestation, among others, systemic causes: osteoporosis, diabetes and periodontal disease could be found. The results and their classification may help to draw the attention in the course of treatment to strong dissimilarities or similarities of the edentulous mouth. The degree of atrophy observed on both jaw-bones--among other factors--is significant for the planning and prognosis when indicating total prosthetic treatment.

[Formation of IQ-compounds in meat and meat products]. / Bildung von IQ-Verbindungen in Fleisch und Fleischprodukten.

During meat processing mutagenic imidazoquinolines and imidazoquinoxalines ("IQ-compounds") may be formed by Maillard reaction of reducing sugars, amino acids, and creatine/creatinine. IQ-compounds isolated from low-moisture model systems and meat extract by liquid-liquid-distribution were fractionated on a cation exchanger and separated on an RP phase. After acetylation the separated compounds were identified by gas chromatography/mass spectrometry based on their characteristic mass fragment ions. During heating the model systems at 100 degrees C the formation of IQ-compounds begins and greatly increases by further raising the temperature. In different amounts IQ-compounds could also be detected in commercially available meat extracts.

[Metal alloys for ceramic veneering and special methods of handling precious-, palladium- and non-precious alloys]. / Metall-Legierungen für keramische Verblendungen und deren spezifische Verarbeitung. Edelmetall-, Palladium- und Nichtedelmetall-Legierungen.

Out of the great number of very important investigations on metal ceramics, only a small section can be represented. Those precious metal alloys which were developed for metal ceramics 25 years ago, were able to create and body confidence in the new ceramic proceedings of production for crowns and bridges. The number of failure caused by cracking and bursting was of a minor kind. The necessity of having cheaper alloys at one's disposal, e.g. gold-reduced alloys, palladium-alloys and non-precious metal alloys, involved that investigations for locating mistakes in the ceramics were carried through. Afterwards, changes of working methods had to be tested, in order to eliminate bubbles and cracks. The demonstrated results are designed to achieve better crowns and bridges. Allbountiful instructions are not possible, however, each alloy and each ceramic mass requires a special method of handling. If this happens, metal ceramics should continue to be a valuable clinically practicable method.

[Renewed examination of the group classification of partially edentulous arches by Eichner and application advices for studies on morbidity statistics]. / Erneute Uberprüfung der Gruppeneinteilung von Lückengebissen nach Eichner und Anwendungshinweise für morbiditätsstatistische Untersuchungen.

The groups A1 to C3 of the "group classification of partially edentulous arches" by Eichner are characterized by the number of teeth and the topography of the natural dentition. This could be demonstrated in a clinical study on 1000 patients prepared by Blume-Gréger. The result shows a percentage of 49.5 in the groups A, 22.4% in the B-groups and 28.1% in the C-groups. Furthermore, these groups represent the course of tooth loss also regarding the functional value of the natural dentition. Thus, this classification provides a standard for the degree of morbidity of the dentition and is suitable for application in studies on morbidity statistics. When used for documentation files there is an error possibility of 1.9%.

[Crown margins and periodontium]. / Kronenrand und Parodontium.

This review is based on an extensive study of the literature, various investigations of clinical and dental materials, experience as well as long-term observations. Our understanding of the behavior of the gingiva at the margins of artificial crowns has been widely extended within the last two decades. Some of these findings are discussed. However, complete absence of inflammation at the gingival margins can hardly ever be expected. What is usually present is rather "an acceptable state of marginal periodontitis" (Ketterl). Continuous and deliberate oral hygiene on the part of the patients is a decisive prerequisite for an acceptable oral condition.