Kirk S. Kealey

Orange juice quality with an emphasis on flavor components

This review studies the chemistry of the flavor of citrus juices with emphasis on the components of the flavor of orange juice and their origin in the different parts of the orange fruit. Citrus processing and the nature of the various products as they affect flavor are discussed. The composition of peel oil, aroma oil, orange juice, orange essence, and orange essence oil is presented. The relationship between flavor and color are discussed and the role of lipid components as they affect flavor stability and off-flavors are described. Spoilage resulting from microbes is briefly treated. The nutritional value of orange juice is cited.

Corn smut as a food source — perspectives on biology, composition, and nutrition

This paper reviews the current status of corn smut as a food source in some areas of Latin America and examines its potential acceptance in other parts of the world. The biological aspects involved in the development of smut on corn are discussed and the success of presently available control measures are reviewed. The evolution of corn smut as a human food is traced from the time of the Aztecs to the present and the toxicological evidence is summarized. The composition of the fresh and processed galls is presented. Research needs and areas of future research on corn smut as a food for humans are suggested.