FACTORS INFLUENCING THE
FLAVORING OF PICKLES WITH
SPICES AND ESSENTIAL OILS

Thesis for the Degree of M. S.
MICHIGAN STATE COLLEGE

Marvin Clinton Van Wormer

I942

"'15

TH

.I >| {Ila-atIyI.1l I. A

. I LL 3,1

.1. I» AE

.1LILIIN I

III". I.

 

 

The writgr wishes to than“ Dr. F. J. £Rbififl, Research
Prcfcssor in bdctoriolozv ang Lr. E. K. Kamann of Fritzsche

Erothers, Inccrgcrated, for their gzidance dgring the course

f work and the Lreparation of this thesis.

ffl
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"FLJEICI I;C TILE FIAVCIPLII'G

OF PICKL"S WITH QIT

Lt--LU

[\-::: E(-~€ T'IITIIL OILU

Ly

Larvin Clinton Van Hormer

m

Subritted to the Graduate School of Iichigan
tate Coll e Q8 of f% ricul ture an Aprlied
Science in partial fulfilment of the

requirements for the degree of

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“Jim (‘L-Lbrl CF tJV 4.4.1-LIJ-l

“efertxn ant of LecterWOlo'"

 

TH ESIS

- 1 -

Introduction

Sgices are the chief source of flavors used in the pickle in—
dustry. With few exceptions the principal and characteristic flavor
of a Spice is contained in that cozzg orent whi ch is volatile with
steam. This volatile comronent is termed the essential oil of the

spice.

vinegar and sugar, Some of the essential oil is dissolved. The

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flavor is in this way made available to the }'
practically insoluble in water, and only sli ghtly soluble in acetic
acid solutions. Therefore, it is almost a cert scinty that only a small
portion of the spice oil is available when the spices as extracted in
this way. Part I of this work is a determination of the extraction
efficiency of vinegar solutions.

Essential oils from spices are often used, as such, to flavor
pickles. The water insoluble oil may be incorgorated into the flavor-
ing solution by any one of the following three generally accepted
methods: 1) A solution of oil in a solvent s1ch as e Whyl alcohol is
added directly to the Spic cin ng liquor. 2) The oil is "out" with sugar
or salt. 5) An oil-water emulsion is prepared and added to the
liquor. When organic solvents such as alcohols or sugar are used, the
emulsion which forms ugon the ad Hi ion of the solution to vinegar is
unstable. That is, the oil globules coalesce rapidly, rise to the sur-
face of the spicing liquor and are partially lost by subsequent vola-
tilization. Specially grcpared emulsions are used to maintain the oil

in suspension until the flavor is either dissolved by the pickle

$4

of this work concerns the

F4

liquor, or absorbed by the pickle. Part

14“”8‘) S)

location of the soice oil in the spiced gicxle. Some of the methods
used to incorporate the oils in ,icklinb solutions were studied in

Part III.

LevieW‘ofT iterature

‘

analysis of Volatile Lil in Sgices
Clevonger (1933) des'gned an a;garatus for the determination

of the volatile oil in syices by steam distillation. The apparatus
consists of BBQ to 2000 ml. short necked round bottom flasks, oil
separatory trais and a hoikins type condenser. Conditions found n
suitatle for distillation were also studied by Clevenger (1933, 193h,

1935). Lower yields indicate a lack of uniformity of mixing sample
with the water, inoomglete distillation or the loss of some volatile

oil during the distillation. Condit'ons found most suitable for dis-

tillation of nutmeg and timenta were as shown below.

Sgice Size of sex nple Size of flask “voluxe of water Time
~.- \ fl, m ’11
cm} \11110) (11.1.) KI.rSo)
Nutmeg 25 500 200 h
F‘imenta 100 1000 1100 5

sults were comliled from the work of several collaborators. They
were found 0 be quite consistent after the oollabore tors became fam-
iliar with the metb 10d. The method was adulted tenta Hi ely by the
Association of official A grioultural Chenists (1934) and officiallv
for sage and marjoram analysis (1939}. Cooking and Liddleton (1935)
develoged a method similar to that of Clevenger for a determination

of the volatile oil content of various drubs. The receiver whicn was

used was de31gned for oils 1i ghter than water. Turpentine was used as

a solvent for oils heavier than water. They found that in some cases
better yields were obtained when the material was distilled in the
whole form. Rowan and van Buuren (1937) compared several methods for
the determination of volatile oil in spices and found that the method
of Cooking and Liddleton gave the most consistent results. Rowan and
van Duuren modified the method slightly by using a 10 per cent sodium
chloride solution instead of water in the distillation flask. They

also used a sgecial receiver for oil heavier than water. The samples

were distilled until the amount of volatile oil remained constant.

Emulsions used in food industries are generally stabilized
with guns such as acacia and tragacanth. In the gickle industr" it
has been convenient to add vinegar to the emulsion for the purpose of
oreserving it. The starches and gums would probably be attacked by
bacteria and yeasts. This addition of acid to an emulsion may change

the stability of the oil anagension as well as affect the gum stabil-

zers. Krantz and Gordon {1326, 1930) studied the effect of the

FD.

hydrogen ion concentration on gum acacia and 3am tragacanth emulsions.
Emulsions containing 25 per cent cottonseed oil or Nujol (a mineral
oil) were made. In to ml. of emulsion .5 gm. of gum tragacanth, or
2.5 gm. of gum acacia were used. The stable range of acacia was

pH 2 - lO. Alkalies were detrimental. The globules were more uniform
and smaller than in trasacanth emulsions. The stability range for
tragacanth emulsions was pm 1.? - 2.3. Rapid sogaration took glace on

the alkaline side. Clayton (1932) found that the viscosity of gum

tragacanth solutions was reduced by the addition 0: acid and sodium

1

chlorid~. Limburg (13:36) observed that t};

p“ ville. his observations are shown in the table below.

Gelatin required pH
fignv/liter)

£50061; 2 .8

.00125 h.7

.01 5-5

.1 9.6

_hall (lQEh) in exreriments with gun acacia and gun‘. trv'ac.non emulsions
)3 range was h.2 - L.6 for emilsions contain-

ing one oz. of acacia and 1.5 oz. of traéacanth yer gallon. Gray (1927)

has shown that the addition of vineéar to mayonnaise emulsions does n

as
(+-

‘

cause the emulsion to break down, but merely dilutes the emalsion. Whit-

«I \ $1 a ' 0 0
more and Linohan (l 3), added hydrochloric acid to five per cent orange

oil Qelatin emulsions and observe d tii at the rate of oil scgaration‘was

irolorcionrl to tin acidity, onc= the emulcion had started to lreak.
It is known that Bart icles of an emulsion carry a. electric

largo which aids in stablizing the emulsion b' preventing coalescence.
rtas affects the cuarge and often CfiJSGS the
emulsion to break. Clayton {1935) studied the effect of some inorganic
salts on cylmi der oil emr ulsions. Potassium chloride added to the
enalsion increased the }otential difference at first, but finally re-
duced the potential to nil at a concentration of ECQQ millimoles fer
liter. Aluminum chlori cc, having a trivalent cation, reduced the po-
ent ial to zero at a concc-n ration of .51 millimoles per liter.
TPatnagar (1913) listed the co oagulat inc; efficiency of cations as Al)

Cr>Ba>Sr)K)Na. It is particularlg,r significant to suers of food

V ‘ 1 ‘__o‘-' .r\ ‘_ ' ‘. ‘ :1. ‘_.' ‘1‘
emu131ons that the sodiui ion has the least Coabulatlng Lower. ozay

I”

(1927) obse rVed t‘ma the addition of salt \.aC ) to on oil-water

emulsion such as rg~onn£ise using ecc volk as an emulsifying agent

..

causes the G.H‘1Sl n to be thicker and more permanent. no also found
that small amc u nts of alum tended to break the emulsion.

Bennister and King (1)33) ooh; that sodium salts c
ac1d as are yielded oil-water e: ulsions which were relativelx stable
toward acids. This fact makes the use 1 sodium lauryl sulfonate da-

1

sirable in the Licale industry, where acetic acid is used. however,
exocrience has shown that it is well to be certain of the non~toxioity

of any substance used in foods. This substance is widely used in

dent ifrices at conce. trations var;inb fron 1.25 to two per cent.
Kitchin and Graham (1‘3 N) rade observat ion as on the effects of the sul-
fonates on the mouths of humans and dogs. lacy found no evidence of

inflammation in either case. Epstein e (1953) fed a s ilfonate to

EL
*_

rats a d obs e‘red that, when daily intake was 53 grams per rat, the
animals suffered an inpairment of appetite. They conclude that the

results were fairly conclusive as to lack f s ste:..ic tortic1ty.

1

Correspondence witn the Food and Drug Id inlera .on revealed that the

0

use of sodium la ”r l sulfon ate must be mad“ n the res onsibility of

the manufacturer. It is the undorstandinr of the fdnlnistru+1on that
scientific work so far conducted has not shown that this chemical,
when used in very small quantities in food products would be regarded

as dangerous to health. As it would be used in tickle flavoring, the

concentration would be less than .01 per cent.

art I - Extraction PlIiCien‘" of Vinedar Solutions

'0

The solutions used for extracting the sgices were 130 grain

I o I-,\ I o o o
”(13f acetic aCLo, 0* sucrose solution in 130 grain Vinesar.

aJ

ces used were whole cloves, whole dill seed, cussia quills and

H!
b”
(D
U)
n-
P.

Cloves and dill seed were used in the whole form in the

nutmegs.

extraction and SubseQuent dis. W11 tion. The case is quills and whole

grinder immediately before the extraction.

nutmegs were broken in a food
Dill seed was extracted with 130 grain vinegar only.

The apparatus used to determine the volatile oil in the slices
saw as the One reco m.menue d by the

L

s shovrn in Figure 1. It is the

'JO

Association of “fficial Agricultural Chemists (133 , 1933) for stices.
Preliminary distillations were run on unextracted stices in which the
effects of time, emeerature of bath, quantity of water used, the sise
of flask and the condition of the Spice were studied. The effect of
the length of time of distillation was different for different sgices
as is shown in Table 1.

It was found that the maximum temperature to whi ioh the oil
bath could be raised without loss of some volatile oil was 125° v0 -
130°C. (257°F. - 25603.). This temgerature was optimum for the smaller
flasks,2 SC, 530 and 1000 ml., when they were submerged to slightly
above the water level in the flask. However, it was necessary to sub-

merge a 20 Oml. flas< to slightly below water level at these tem-

1
‘1

I ’-
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peratures. In order to prevent loss of some of the volatil c

was found necessary to rest the tip of the condenser (f ibure 2a)

 

 

 

 

 

 

 

 

 

 

 

 

 

- '7 .-
l
izule 1 Per Ce“; Vslatils Gil pbwqined from Spices After Dis—
tilling for Various Lengths of Time.
. Per cent oil
3§106 .
5 hours 8 hours 11 nours
Allsg1ce 2.7 3.3 3.0
Cassi: 1.0 1.1 1.1
Cinnamon .0 1.1 1.1
4 Cloves 131.2 17.0 18.1.
28018 2 Per Cent Iolrt1le dil Cbt01ned T912m Spices by D1ffer0nt
Investigativns
1 , , "_ Reported by
SFlCn -RESELT STUu
LLBVZWGQR JILDEMEISTDR
Allspice 207 - 300 207 " 1405 500 " I405
Cloves 17.0 - 18.11 18.0 - 18.2 16.0 - 19.0
caSSia 1015 105 "’ LL00 102
Dill Seed 2.9 2.0 - 11.0
Nutmegs 9.h. 6.8 - 8.7 7.0 - 15.0
Cinnalnon 101 3.2 " 303 005 ‘ 100

 

 

 

 

 

 

 

 

Figure l

The Clevenger apparatus showing traps
for oils lighter than water (left)
and for oils heavier than water (right).

 

 

 

Figure 2

The tip of the condenser (a) is
resting against the opening of
the distillation tube at (b).

- 13 -

aéainst the openin5 of the distillation tube (Figure 2b}. Although
rest of the volatile oils are sliohtla soluble in water, the volume of
water used could be varied considerably without ch1n5in6 the anoant of
volatile oil produced. For examgle, c3
(5 m1. of water ‘rod cod exactly L.3 m1. of oil, as did 2“ grins dis-
tilled with 133 m1. of water. however, 15 nours of distillation were
required to obtain the oil from the flask con aini n; 65 ml. of water,
while only 10 hours v.ere necessary to distill all of the oil cm the
plask contiining 135 m1. of wate

1ne size of the flask used wis determined by the amount of oil
present in the snice since it was necessary to use a larger amount of
some spices, such as cassia or dill to obta in a su1fioient qiantity of
oil to measure. To determine the effect of the size of the flas}; on
the yield of volatile oils, whole cloves were distilled in two diff—

q

dis-

I

erent size es of flash - 253 m1. and 530 ml. The amount of oil
tilled was 18.L per cent from each flask in 12 nd 1L hours.
”hen fixiely ground spice we 3 used, there was a tendency for it

to stick to the bottom of the flasks and beccme charred. Whole or

-broken stice did not do this.

1his Clevenéer method was ed tthléhOJt the exteriemtn to

S“lC€S, and then in

determine the volatile oil, first in unextracted I
extracted stices.‘ The per cent volatile oil in various unextracted
spices as determined in this e"perime nt is shown in 1eLle 2, along with
or et 91 (1933,193h, 333, 13L1) and 311:8-

T .’
m;ister and hoffxan (lilo).

r of Vinegar

A stud" was also made of the extractio e1 ficienc" of vinecar
J J 0
under certain conditions. The influence of time and te1;crature and
the ition of 31 or to vine5 r uoon the amount of volati c 011 ex-
0 5
tracted from s ices was determined. Extractions were made on whole
1:“
1 , 5

o 1 7 o 0 f In N. _ , . 11‘ .
cloves With 1‘0 grain Vine5sr and l3J 5ra1n vine5ax - c3 er cent

4'1

1

su5ar solutions at SCOUF. and at 1330?. The extraction at 2000?. was

solution to EQOOF.

1+
1:1
"J 0
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made by heatin5 the flask con
and allowing it to cool immediat“1“. The extraction mixtures at 1500?.
were held at that temgerature for four hoars in a constant tom; erature
water bath. Samtles v'ere allOch to stand one, seVen and 21 dags be-
fore distillation. Lroken cas sin and nutme5s were extracted in simi-
lar solutions at 15o 1. only, for four hours. The nutme5s stood in
the ext racting solutions one, 1L and ed days before dis till 1tion The

a.

ill seed was extra: ed in

H

30 5rein vine5ar and of grain vinegar at
QJOOF. for three hours. (Tables 3 and L)

At the preger tirae the extractin5 solutions wer egcured off,
the stices were was‘n -ed with two Portions of cold water and then were
distilled. The oil whi~h was obtained in this distillation had not
been extracted from the soice by the vine5ar solution. in Table 3 are
shown the amounts of oil in per cent extracted by the solutions under

3

all conditions. The effect of time of standing upon the extraction
efficienc" was not consistent. Under one set of conditions, for ex-
ample, the per cent oil extracted from cloves increased from 15 to 20

per cent in seven davs, but actually decreased to eight per cent in

21 d&JS. when the effect of ten; rature and t1 e addition of su5‘ er were

12 -

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H. m.m m.m §.mooom H comm HHHQ
moa 0.x. : 00 :
o.m .4.0 :.m = .JH mwosusz
m.H 0.5 : 00 :
Com 0.0 = fl :
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m. m. .. Hm ..
m. a. .. N. ..
w. m. m.H .. H “H35
0. M. .- Hm .—
m. J. = N :
m. m. Nod *somooma H dammdo
O.H 0.0H : Hm =
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q. H o. mH 0.2 1... .moomH H 9263
N. ®.QH : Hm ..
CON Judd .— N‘ 3
m3 de oéH 1. .mooom H 888
m. H m.mH .. Hm ..
o.H 0.3 .. n ..
9m o.mH 0.: .«moomH H 838
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Table A The Influence of Temperature and Addition of Sucrose on
Extraction Efficiency of Vinegar

the

 

Per cent of

 

 

 

 

Spice Solution Temperature total oil
extracted
Gloves 130 gr. vinegar ' ZOOOF. lhm7
" " 150°F . 15 .0
" 25% sucrose in 200°F. 15.5
130 gr. vinegar
" " 150°F. 10 .0
Cinnamon 130 gr. vinegar lSOOF. 73
" 150 gr. vinegar 150°F. 67
with sucrose
Nutmegs 130 gr. vinegar lSOOF. 25
" 130 gr. vinegar 1500?. 26

with sucrose

 

 

 

 

 

- 1h -

studied, it was observed that, while temperature alone did not
a: .preciably affect the amount of oil extracted, the addition of su5ar
decrea ed the amount of oil extracted from cloves and cinnamon, but

511 htly increas sod the amount extracted from nutme5s as shown in

An ex eriment was done to dote M? inc the influence of reneated
1. A.
extraction of cloves with 130 grain vine5ar. Seven flasks containing
25 grams of whole cloves and 100 ml. of 130 grain vinegar were heated
in a steamer to 200°F. after which the, were alloWed to siend before
the vinerar was chanted or the snice was distilled. Each time new
u D J I
vine5ar was put on the sticc, 70 ml. were teed, since the dry 5
had absorbed and retained 30 ml. from the previous a1dition. The re-

sults are shown in Table 5.

on to the work above, three stvices, sill herb, all~

*1.

In addit
spice, and case 1a, were picked out of a mixture of whole Sfices con-
sisting of nu terd 81d celery seed, bab leaves, chili peppers, card-
amom, 5ir5er root, allspic and cas s a {with the latter two Predom-
in1ting), which had been used to Hake genuine dill gickles at a pickle
plant. These three sgices were tested for their volatile oil content.

The results are shov. tolcw.

Per cent volatile oil

making dill yichles in unused stice
2111 herb .e 0.25 - 0.1. .
Allsgice 1.6 ,.o
Cassia 1,} 1.5

* Yield from 0621610131 steam distillation

however, the odor of the oils obtained from these stices indicuted

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r.
to
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:1
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that all the dis tillat

but ratr.er a mixture of ski e oils, indicative that the dill herb

 

 

 

Table 5 Per cent of Volatile c5? Ettrected Brig Llov.s u;
;.t ; L.f.“‘ t; :1 ‘;': (*fi' \ t : .ff‘ti 3:, " J.‘: 7'. '; f 1 ‘ca "
ZTiiner of Total number Per cent Per cent Total
times of days volatile removed per cent
extracted extracted oil le”t by this extracted
in cloves extraction
0 18.h o o

l 1 16.8 1.6 6.5

2 2 15.8 o 6.5
3 13.8 0 6.5

t‘ \N
{r

H

\fl

0

N

1.6 17.5

10 IQ.L 0.8 22.2

\J'l

3.8 1.6 29.2

‘3
H
\j’l

“‘ 9.6 3.2 L7.3

\C)
r‘
F

 

 

 

 

 

 

/

acted as an excellent absorbent for spice oils.

{4'

Part II - The tion and Ieohtnism of Abs rr ion of Volatile
i

Hhether the essez;tisl ovi is are extracted from the stices or

added, as such, to the flavoring solution, they occur as small glob-
ules in the Licld inO brine. A preliminary exgerinent was Eerformed

in order to determine the form and location of these oil globales 1n

. 1 v . w‘rfi mm 1" a r : 'b‘r‘ r - '1 - . av” \ w.
s;1c co 51c-1es. lo 5o 0 allons of pickles .hich had been snectened,
‘n. .3. r~ v : . ‘1‘ 1‘ \\\\\ ‘w . v‘ *. . 1 . wt‘ " ‘. '\ ‘ V“ "‘
Luc not sr1ceo, was dded encubn StlcC L11, 1n en1ls1cn form, to Make
1 ~. , y r W ‘ ': Q. -1 ‘ n v1 , OJ- 9. ‘ n v ‘ v 2 1 : fl \ r I
t.e f1nal concenJraiion l ffllt 011 to ,OOo BEILQ o1 ,1cnle and 1111o1.

After several weeks samgles of the lio11or we re exsnined microscog-

oil globules. None were found. ll:§330

'. J
O
I.
H
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'"b
o
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(1..
*v2
(D
p}
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IV“
'D
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C‘
(D
o
H.)

'luticn of scice oil in a fresn vinegar—sugar solution of the same
comrosition, contained oil globules which were easily found. Assuming
a drop of the lirucr containing 1:5000 parts of oil to have a volume
of 0.05 ml., and the size of the oil globules to have a diameter of
50 microns, then each drop of liquor would contain 153 globules of
oil. If the oil globules were 10 microns in diameter, there would be
20,000 per drop. Since ale 0 lcs of this size would be easily dis-
cernahle under the microscope, it was as:u.ed that they htd been either
absorbed by the tick es or had evcporated.

It is well lnown that volatile oils are readily absorbed by
some ether soluLle substar ces . A determination of crude fat was nade
on the epidermis , parent 1311a and the central portion (placental tissue

1

and t} e seeds) of groccss eo-unsniced pickles. The 651 ‘ermis was

5

scraped from the tickle with a sharp knife, and the placental tissue

and seeds were cut and SC‘aoed from the remaining {trenct3 ma. 1hese
tiss1es v.=ere then dried in flowi15 hot air at lESOI. for 12 hours,
cooled in a desiccator and weighed into a Soxhlet extraction thimble.
The Soxhlet apparat1s used for the determination of ether extract is

shown in Figure 5. Anhvdrcus eth l ether was used as the solvent.

0 c 1 q o A / 1
Two SlZCS of fickles were used for tne extraction, namely, LSoC-C‘CC'S
and 1000's. * It was found that in the su1ller pickles the cen ral

portion contained the greatest amount of crude fat, while in the

$

-~ .. A - " r .-"‘ w" ‘ " : ‘ ‘1 "I‘ Q" -\ ”r, '- ’1': . ‘5"‘1
larger biogles, tne ef1ucr11s Conta1neo mess of the fat. Th1s is snown

8
i

The location of etger soluble constituents having been deter-

mined, st1i13 were made on whole pickles, cut tickles anc lanellar
se“tions, and viewed under m1 crosco; es Levin“ magnifications from

9x to A50x. It was thought that, if the srice oil which had ens ered
the pickle were given some color, it would be seen more easily under
the micrOSCOpe. 1'le stain used for this Larissa was Sudan IV, whi ich
is a red, oil soluble dye. The following three Procedures were used.
1) A pickle was allowed to stand in a concentrated solution of Sudan

,1,
.1118

’49

n d 11 oil for one week. uhen lamellar sections 0 onis tic

,Jo

IV
were obserVed under the michSCoge, it was observed that the epidermal

' w

cells was stained a very deep red. The skin at the

‘Jo

~al

IL"

(0

larer of ad

.1

,L :.

red as that at the

0')

blossom end of the pickle was not as doe.l3 ta

stem end. No internal areas were stained.

2) A cut tickle was glaced in a Sudan IV - di ll il mixt ture for 2;

L

hours. The oil penetrated fairl" well into the exfcsed central yor-

* Pickle size is exyr seed as he n1 Ler of flelCS contained in a
h; gallon barrel.

-18-

 

 

 

 

Figure 3

The Soxhlet apparatus used for the
determination of ether extract.

- 19 -

Table 6 Ether Extract of Epidermis, garenchyma and Central Portion
of Processed Pickles.

 

 

 

 

Size of Per cent Per cent Per cent of total
Section of whole ether' ether extract
pickles pickle extract of pickle
b500-6000 Epidermie 50 5.5 38.5
Parenchyma 53 1.9 36.5
Central
portion 17 14.0 25.0
1000 Epidermis ll hmh- 51.3
Parenchyma 59 1.2 h5o5
Central
portion 30 1.2 23.0

 

 

 

 

 

 

tion, and was concentrated in the CfidBTmiS, but was not &E"er€nt in

.ed in 5“ 59? cent nlcciil for 30 seconds,

‘

. Similar sections were stained in alcoholic Sudan

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-2in and vascular ducts in the center yortion ‘1 the control

‘1

pickle were stained lightly. lne pickle which had been in the dill
oil was stained heavily in the ve'Cdlcr d cts, in the nuclei of the

cells just be Mnce lthe epitt Iris, as well as in the evidermis

Flo
d-
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The above facts led to en evgerime nt to determine the vole-
tile oil content of

with relatively concentrated dill oil emulsions. gill oil was used

0 —- °:.w° .=..4-. ,°: H.
ior tho r»eson:, it is yer, incoldt e in «noel, erd it -s readilj

“ . “\ . ‘ V w .A 'I‘f : r 7—] ‘ H ' ’I '. ‘1 ’ “ TA
so: this perfose salt stccn 5i Lles mete LrCcLCSCu, all of the

C

- : a >- ‘. yr f‘ v‘ ': ’. ’ r‘ | "“ 1‘ $9 r‘ ‘ . . . .'r“‘
salt being reacted. To these Elbklzs encd n wete. and :11 . oil emml-
sicn were eddcd to give the decire; final concentration of oil. Two
‘ -: O : n N x n ‘r« 0 P - H I ~ I“ )2: F' P? :r\ ‘ n ‘2 \. -
different si.cs oi flCLlCo were used, uJOO - [EoC's anc 1200 - lCLO's.

rinel concentrations of oil were 1 part to 130 gnrts gickle and brine,

Hi klcs to brine was 9:3.

/

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1:200, lleOC and :2300. The reti
After the Iickles had remained in these solutions for three days, they

tilled in the Clevenger eggeretus

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were removed, washed, 5r
for the determination of volatile oil content. u similar
“ickles revealed that they contained less then .05 per cent
volatile oil. The results as shown in Table 7 indicate that the size

of the pickle did not influence the {prod nt of oil eLsorbed, and that a

V

creeter yer c"nt of oil wns ebsorbo' in tne hiéhcr dil ti ens. Under

 

 

 

 

 

 

 

 

no, .. em 2 mm. .. mm. 4. .. .. 88 . H
3 4m om. m. .. .. oooH . H
on mm om.H 0.: .. .. com . H
2 8H 34 06 08H .. oomH ooH . H
3 m: om. m. .. .. oooH « H
mm om SH 0.: .. .. 8m . H
4H 8H 0H.H o.m come .. 88 SH . H

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the ccnditio ens of this ex . riment, the pickles absorbed a maximum of
65 per cent of the 01 1 added to the s icin" liquor.

In the determination of the location of the volatile oil in
flavored tickles ’lOOO size) two different procedures were used. In
one set the ricicle-s were

.1. wwoi‘ , .: ,. ,. r -
reeled t~iore tlw 03 were sticsd, and in one

‘

otr 61‘ s t the tickles were yes-lee after the; were soic cad. The con-

centration of siice oil used was 1:2oo. The ratio of pickles to brine
was 2:1. The results of this exeeriment are shown in Tails 8. The

data show that most of the oil is absorbed by the e; idermis of the

Tliis work was continued to determine how much of the oil in
the sickle was actually in solution. Pickles were treated as before
with enuls io ons of dill oil. The ratio of Pickle to brine in this
exieriment was 5:}. As much fluid as yossible as remo ved from the
‘TPCC, and the gulp from the tickles distilled in
”r argarstus to deter ririe the arlcsnt of oil retained in the
he results shown in Table 3 indicat: that most of the oil was
retained W1 thin the solid rortion cf the gickle. The data in -ables
roster anount of dill oil
1e liquid,b DJt that it was dissolved
lipids. oince 37 yer ent of the sickle was removed as juice, 6) Ber
cent of the pickle actually held 89 per cent of the oil abso rte‘ by
ickle.

t? e wlole

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Table 8 The Location of the Dill Oil Absorbed by 1000 Size Pickles

 

 

Section Per cent of Per cent of total
whole pickle 011 absorbed
_ Epidermis 27 53 - 58
Parenchyma l7 27 - 29
Central portion 56 15 - 18
Pressed pulp 65 89

 

 

 

 

Part III . Study of methods of Incorporation cfi Spice oil in
ricklcs.

'21 (‘5'-

-_

A ‘ H « '—‘~ . vr‘ r- . 3 r-‘V‘ ‘ . . 1P ‘ a O
altnuubh this LcrL lS inconllote, the ex,er1mehts he:

C

scribed may assist in a flirther stid, of the problems involved in

-icing. rcur methods of incor crating oil of dill in spicing
liquors were studied, namely the addition of - l) in alcohol solution

of oil, 2) an emulsion, 3) an oil-sugar mixture, and h) the plain

Oil it581f° In GRCh 0959 5.6 ml. of oil of dill was added to a gallon
jug containing EECO ml. of process»dp ickles and lLUO ml. of an acidi-

fied water. The oil in alcohol solution used was 1 part oil in 9 parts
of alcohol. A g“n arabic emulsion was used containing 25 per cent oil
and 10 per cent 61%. an one 1 PC, a surface tension de=ressant in wr nich
the active in redient is sodium lauryl sulfonate, was added to one of
the samples in which the palin 011 was incor crated. The sugar-oil
mixture was made by the addition of 3.6 ml. of oil to hCO gms. of
sugar, and the addi ion of t} is mixture to EEO ml. of 155 grain vine-

gar and water to make lLOO ml. . After the sugar was d1ssolved, the

liquor was addrd to the jug of pickles. Tr ichlorac etic acid was used
to acidify the samples not co ntainin; vineérr. The jugs were inverted

wu— . i-.. 1. ,.° 1- ~ ' a . .1
leer two weens the tickles were OrfllnCh, ground

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witn 1000 ml. of water and distillsd in tne ole ven der a garatus. The

results shown in Table 9 in die Me thst under the conditions of t‘n is ex-

periment, no one method incorlorated very much more oil than any other

method. It was observed durinfi the rse of the erierieunc, however,

that the oil came to the surface of the brine in all of the jugs er-
cep nt the one in which the emulsion was used.

‘

An attempt was made to u-t6rmin how much of the oil a

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Table 9 Per Cent of Oil of Dill.Absorbed by Pickles From Acidified
Solutions (1 part oil - 1000 pickles and brine)

 

 

 

Method of incorporation Per cent absorbed
.Alcohol solution 61
Emulsion 55
Plain oil 62

Plain oil with
Duponol PC 55

Sugar-vinegar 63

 

 

 

alcoholic solution to various trees of Livklin; liouors would return
to the surface of the liquor. & 10 per cent dill oil in alcohol solu-
tion was added to - 1) water, 2) 125 grain vinegar, 3) 50 per
cent sucrose in 136 orain vinegar, h) 20 per cent sodium chloride in
156 grain vinegar, and S) 53 per cent sucrose and 15 per cent sodium
chloride in 136 grain vinegar. ion milliliters of the alcoholic solu-
tion w re added to 90 m1. of the above solutions in a 110 ml. oassia

flask. The mixtures were shaken and allowed to stand until oil was

visible on the surfac- of the solution. The oil layer a 3 brought no

A.

0

into the neck of the flask by the addition of the respective solutions,
vhere it was measured. The results are shown in Table 10. The salt-
sucrose-vinegar solution seemed to retain the oil better for a period

of two days, after which there was a noticable increase in the amount

of oil sersrated.

- 27 -

Table 10 The Stability of One Per Cent Alcohol - Dill Oil
Emulsions in Various Types of Pickling Brines

 

 

 

 

 

Per cent oil ,At and
Type °f brine emulsified of
Water 10 5 minutes
136 grain vinegar 20 15 minutes
50% sucrose in 136 30 15 minutes
grain vinegar
20% NaCl in 156
grain vinegar 15 5 minutes
50% sucrose and
15% salt in 136 A5 30 minutes
Grain vinegar
" ho 16 hours
" 15 hB hours

 

 

Summary
‘ o 9 o . ‘
1. The greatest smaunt of 011 was renovod from the Sr1033 in E.+ hair

after whi.ch t me the oil was disso ved from the sgices at a much

slower rate under the conditions of the treatment used.

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2. The addition of sugar to vine¢ar decrees
oil extracted from cloves and ciqnanon, but had litt
nutrieg.

3. Vinegar is a poor Scl?“ t fer clove oTl, sihct Liv: extractions,
over a period of 21 days, reroved only h7.8 per cent of the oil

’1"

» ~ - : : A: ,. t . _,, .°. 1—
fron the cl.ve s. .“l: indicate. a trehcncuous lo so o; o-l .

st of whole cloves in pickle mi ufsot
h. TrCCCCScd Licklcs aLscrted fr'n So 63 Per cent dill oil from a

spicing brine containing a 1:1000 and 1:2000 di lution of tie o; 1.

Q

5. A greater amount of oil was assorted fron Lrocesscd tickles from
the higher than from the lozer corcontrations. however, a relat-
ively greater Per cent of oil was absorbed from the lower than fr
the higher concentra’.ions. 1n the stronger conContraticns (1:130

‘

, tle amount of oil aosorbcd was not directly progor—

.J

‘

F
F?
t)

CLEO;
ticna 1 4"o the rmoint of oil Present, While at t‘ne weaker concc n-

trations ( 1:1COO and 1:2 QC) it was directly progortional.

’J\
o

The

r“

ger cont ol ether extract varied inversely with the s

Pickle, the smaller Licales having a greater amount than the ler

There was a variation of the amount of ether -xtract in the same

I '-
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(a

cklos.

m

t {e of tissue in different

'71
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'1 r1}

3e of the

S

om

;. lne different methods tried so far of incorgorating a l:l“OO dilu-

‘

tion of di 11 oil into pickles wit}.in a geriou of two weeks showed

C’)

little difference in the amount absorbec.

An emulSion resultirg from tne edoition of 3 1J ger cent solution

C
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'Px". i Q I“ 1’Ii\‘ V . “‘ VY’ — a.” VA: .
n ,3 :e1 cert alcohol ta terltus t )JS ‘1 tick
solutions showed the greatest stabilit; in a ripe conieirirs SQ
/ o o \
ler cent sucrose, 1" ger cert salt and 130 grain Vinegir, and tae

'. fj/\

least stetility in a brinv conteining it per cent salt and 135

Bennister and King (1938). Esuls~
7“ .~ . T‘~ ‘ ‘ " ‘\r If ‘V '- f 1 ‘
ohstnebez (1913). Trans. rered. Soc. 9, 14. Lites L, cleaccn \ljjjl

C135 ton, ”11111 (1955). Theory of emulsions. P. clagiston's Son
and CO., -hi adelphia

Clayton, William (1952). Colloid asyects of food chemistry and
technolcb5. P. 31M is ton's Son and 30., Philuuoigh_a

Clevengor, J.F. (1?33). Pe;ort E:on vole tile oil in so ces.
/
J 016.on OILOC o 10, 5’57
fire-7! w o ‘ ' H~ r-v
--- ‘L/JLf 0 .Lbl’o 1, 7O, BIL-3"}.
- - - (1935). ILi . 18, h17 - his.
- - — (193? . Itid. 22, 65.
- -- ( 9Ll . Volatile oil in cissia bark. Ibi‘. 2h, Lei - L54.
Cockirg, -. Tasting and xiddleton, G. (lCES). Ingroved method for
estimation of essential oil content of drugs. Perfumery
.0 r‘: n a’ ".- f‘ h 3 \
Essential oil hecord, 20, L07 - L10. C.A., L9, 70lh (1?;3;
Epstein, 8., Throndson, A.K., Dock, N. and Tainter, K.L. (1939).
Foss;“le deleterious effects of using sons substitutes in
e

\ _ . 1 -
.3. J. Am. Lentsl Ass'nu Eu, 1461 - 1471.

e volatile oils. Second
ley and Sons, inc., New York.

Grs.y, D.m. (1927). Chemical asgects of mayonnaise. Paper presented
before the hayonnaise Products Janufacturers Association of
Ismrice.

Hell, Llogd A. (1931). Putting tgice seasoning on a uni fornl strength
and quality basis. good Industries, 6, 21

Kitchin, Paul C. and Graham, W.C. (1937). Sodium alkyl sulfate as a
detergent in tooth paste. J. Am. Bentel Ass’ n. 2:, ' 7

Krantz and Gordon (1930). J. Am. lhsz rm. Assoc., 15, 93. 1?, 1181.
Cited by C18 ton (19 35).
Limlurb (vao). Rec. trev. chim., ME, oc;. Cite‘ oy Cliyton (l?;-,

1' ‘ 4‘- 1‘1 r‘-~\ R V /.' 7'7‘ ...\ -... L.-.. - r .
Lowsn, 21.13.. ens vein swiren, nou . \iC- I . Est]...s.ticn of eon-creel all
' . m 7) .r' rft'fl - '20 LIP-7
qul E: .n.\. l. s. Q L .‘3‘1 0 If, p- L 15; \g . ’ /~" ('I'ui. - //J O C 0;: Q , lb , L_‘_,._)\. J
I1K‘7f.‘\ '
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”1.131.101‘6 , 03 0A 0 arc» Llrifi 1.91"! , AK 0‘..' o (.LSL/" AYERS -_ UI "Ilt 91..u.j.\;..\)ns or
w. .+: 1 ' - * t .f v, . o P, 61 ;Vn1
SV..LC CSSEIiulE‘ 01.150 1110.. aIlL. ~Aib. u}1€.uo, (—4., U‘v.

            

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