Interactions between grape anthocyanins and pyruvic acid, with effect of pH and acid concentration on anthocyanin composition and color in model solutions

Journal of Agricultural and Food Chemistry

Volumn 47, Issue 8, 1999, Pages 3130-3139

  Romero, Concepcion ^a,b   Bakker, Johanna ^a  

^a INSTITUTE OF FOOD RESEARCH   (United Kingdom)

^b INSTITUTO DE LA GRASA   (Spain)

Author keywords

Anthocyanins; Model wine solutions; pH; Pyruvic acid; Reaction; Vitisin A

Indexed keywords

ACETIC ACID; ANTHOCYANIN; COUMARIC ACID; MALVIN; PYRUVIC ACID;

ACIDITY; ANGIOSPERM; ARTICLE; CHEMICAL COMPOSITION; CHEMICAL REACTION; CHEMISTRY; COLOR; GRAPE; MASS SPECTROMETRY; PH; SOLUTION AND SOLUBILITY; SPECTROSCOPY; WINE;

ANTHOCYANINS; COLOR; HYDROGEN-ION CONCENTRATION; PYRUVIC ACID; ROSALES; SOLUTIONS; WINE;

MAGNOLIOPHYTA; VITIS SP.;

EID: 0032831181     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf981286i     Document Type: Article

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