Chemical characterization of Asturian cider

Journal of Agricultural and Food Chemistry

Volumn 48, Issue 9, 2000, Pages 3997-4002

  Picinelli, Anna ^a   Suárez, Belén ^a   Moreno, Javier ^a   Rodriguez, Roberto ^a   Caso García, Lourdes M ^a   Mangas, Juan José ^a  

^a Área de Cultivos Hortofrutícolas y Forestales   (Spain)

Author keywords

Alcoholic beverages; Cider composition; GC; HPLC

Indexed keywords

ALCOHOL DERIVATIVE; PHENOL DERIVATIVE; POLYMER; POLYPHENOL; POLYPHENOLS; POLYSACCHARIDE; VOLATILE AGENT;

ACIDITY; ANGIOSPERM; ARTICLE; BEVERAGE; CHEMICAL COMPOSITION; MATHEMATICAL MODEL; PH; REGRESSION ANALYSIS;

ALCOHOLS; BEVERAGES; FLAVONOIDS; HYDROGEN-ION CONCENTRATION; PHENOLS; POLYMERS; POLYSACCHARIDES; ROSALES;

EID: 0033795143     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf991284d     Document Type: Article

References (14)

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14. Williams, A. A.; Tucknott, O. G. The volatile aroma constituents of fermented ciders: minor neutral components from Received for review November 24, 1999. Revised manuscript received June 20, 2000. Accepted June 26, 2000. We are indebted to CICYT (Grant ALI96-1219-C02-01) and the Principado de Asturias (Asturian Regional Administration) for financial support.