Quantifying Tissue Properties of the Optic Radiations Using Strategically Acquired Gradient Echo Imaging and Enhancing the Contrast Using Diamagnetic Susceptibility Weighted Imaging.

Visualization of the optic radiations is of clinical importance for diagnosing many diseases and depicting their anatomic structures for neurosurgical interventions. In this study, we quantify proton density, T1, T2*, and susceptibility of the optic radiation fiber bundles in a series of 10 healthy control participants using strategically acquired gradient echo imaging. Furthermore, we introduce a novel means to enhance the contrast of the optic radiations using diamagnetic susceptibility weighted imaging.

Determination of vanillin in orange, grapefruit, tangerine, lemon, and lime juices using GC-olfactometry and GC-MS/MS.

The presence of vanillin in orange, tangerine, lemon, lime, and grapefruit juices has been identified and confirmed using high-resolution GC retention index values, mass spectra, and aroma quality. The impact of vanillin on the flavor score for grapefruit juice is discussed and reported to be minimal. Vanillin concentrations are determined to be in the low parts-per-million range for the various citrus juices. The calculated concentrations in the orange, tangerine, lemon, lime, and grapefruit juices are 0.20, 0.35, 0.41, 0.35, and 0.60 ppm, respectively. Pasteurization produced an average 15% increase in the concentration of vanillin in grapefruit juices. Vanillin did not correlate well with the overall flavor score despite a rather intense signal using OSME gas chromatography-olfactometry software.

Determination of Key Flavor Components in Methylene Chloride Extracts from Processed Grapefruit Juice.

The relative correlation of 52 aroma and 5 taste components in commercial not-from-concentrate grapefruit juices with flavor panel preference was determined. Methylene chloride extracts of juice were analyzed using GC/MS with a DB-5 column. Nonvolatiles determined included limonin and naringin by HPLC, degrees Brix, total acids, and degrees Brix/acid ratio. Juice samples were classified into low, medium, or high categories, based on average taste panel preference scores (nine-point hedonic scale). Principal component analysis demonstrated that highest quality juices were tightly clustered. Discriminant analysis indicated that 82% of the samples could be identified in the correct preference category using only myrcene, beta-caryophyllene, linalool, nootkatone, and degrees Brix. Nootkatone alone was not strongly associated with preference scores. The most preferred juices were strongly associated with low myrcene, low linalool, and intermediate levels of beta-caryophyllene.