Production process and characterization of the traditional Greek fruit distillate "Koumaro" by aromatic and mineral composition

Journal of Food Composition and Analysis

Volumn 18, Issue 7, 2005, Pages 699-716

  Soufleros, E H ^a   Mygdalia, S A ^a   Natskoulis, P ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

Alcoholic beverages; Arbutus unedo; Atomic absorption spectrometry (AAS); Black vine; Distillation; Gas chromatography; Madrone; Minerals; Strawberry tree; Volatile

Indexed keywords

ACETALDEHYDE; ACETIC ACID ETHYL ESTER; ALCOHOL; CALCIUM; COPPER; ESTRAGOLE; IRON; ISOVALERIC ACID; LACTIC ACID ETHYL ESTER; LEAD; METHANOL; MINERAL; SUCCINIC ACID DIETHYL ESTER; SUCCINIC ACID DIMETHYL ESTER; SUGAR; UNCLASSIFIED DRUG; VOLATILE AGENT;

ARBUTUS UNEDO; ARTICLE; ATOMIC ABSORPTION SPECTROMETRY; BEVERAGE; DISTILLATION; FERMENTATION; FOOD COMPOSITION; FOOD CONTROL; FOOD QUALITY; FOOD SAFETY; GAS CHROMATOGRAPHY; GREECE; HEALTH HAZARD; KOUMARO; PH; STANDARDIZATION; STRAWBERRY; TREE;

ARBUTUS MENZIESII; ARBUTUS UNEDO; FRAGARIA X ANANASSA;

EID: 17644384804     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2004.06.010     Document Type: Article

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