Role of aldehydic derivatives in the condensation of phenolic compounds with emphasis on the sensorial properties of fruit-derived foods

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 20, 2002, Pages 5571-5585

  Es Safi, Nour Eddine ^a   Cheynier, Véronique ^b   Moutounet, Michel ^b  

^a SPO   (France)

^b MOHAMMED V UNIVERSITY IN RABAT   (Morocco)

Author keywords

(+) Catechin; ( ) epicatechin; 5 (hydroxymethyl)furfural; Acetaldehyde; Aldehyde; Browning; Darkening; Furfural; Glyoxylic acid; HMF; LC DAD; LC MS; Malvidin 3 O glucoside; Phenolic compounds

Indexed keywords

ACETALDEHYDE; ALDEHYDE DERIVATIVE; ANTHOCYANIN; CATECHIN; FLAVANOL DERIVATIVE; FURFURAL; GLUCOSIDE; GLYOXYLIC ACID; PHENOL DERIVATIVE;

ARTICLE; CHEMICAL REACTION; FOOD; FOOD ANALYSIS; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; POLYMERIZATION;

ACETALDEHYDE; ALDEHYDES; ANTHOCYANINS; CATECHIN; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FRUIT; FURALDEHYDE; GLYOXYLATES; PHENOLS; SENSATION; SPECTROMETRY, MASS, ELECTROSPRAY IONIZATION;

EID: 0037174436     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf025503y     Document Type: Article

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