Interactions between anthocyanins and aroma substances in a model system. Effect on the flavor of grape-derived beverages

Journal of Agricultural and Food Chemistry

Volumn 48, Issue 5, 2000, Pages 1784-1788

  Dufour, Claire ^a,b   Sauvaitre, Isabelle ^a  

^a CEMAGREF   (France)

^b UNIVERSITÉ LYON 1   (France)

Author keywords

Anthocyanin; Aroma substance; Association constant; Copigmentation; Visible absorption spectroscopy

Indexed keywords

ACETOSYRINGONE; ANTHOCYANIN; APOCYNIN; FLAVORING AGENT; GUAIACOL; LIGAND; MALVIN; POLYPHENOL DERIVATIVE; VANILLIN;

ANGIOSPERM; ARTICLE; BEVERAGE; CHEMISTRY; FLAVOR; GRAPE; HYDROPHOBICITY; MODEL; ODOR; STOICHIOMETRY; WINE;

EID: 0034031494     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf990877l     Document Type: Article

References (20)

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