Qualitative and quantitative evaluation of mono- and disaccharides in D-fructose, D-glucose and sucrose caramels by gas-liquid chromatography-mass spectrometry. Di-D-fructose dianhydrides as tracers of caramel authenticity

Journal of Chromatography A

Volumn 844, Issue 1-2, 1999, Pages 283-293

  Ratsimba, Valérie ^a   Fernández, José Manuel García ^b   Defaye, Jacques ^c   Nigay, Henri ^a   Voilley, Andrée ^d  

^a Nigay SA   (France)

^b INSTITUTO DE INVESTIGACIONES QUÍMICAS   (Spain)

^c Laboratoire de Pharmacochimie   (France)

^d UNIVERSITÉ DE BOURGOGNE   (France)

Author keywords

Caramel; Carbohydrate; Difructose dianhydrides; Food analysis

Indexed keywords

DISACCHARIDE; FOOD ADDITIVE; FRUCTOSE; GLUCOSE; MONOSACCHARIDE; SUCROSE; SUGAR;

ANALYTIC METHOD; ARTICLE; CARBOHYDRATE ANALYSIS; CHEMICAL MODIFICATION; DERIVATIZATION; FOOD ANALYSIS; GAS LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; PRIORITY JOURNAL;

ANHYDRIDES; CARBOHYDRATES; FOOD COLORING AGENTS; FRUCTOSE; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; GLUCOSE; ORGANIC CHEMICALS; SUCROSE;

EID: 0344654707     PISSN: 00219673     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0021-9673(99)00322-2     Document Type: Article

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