Color quality of rose liqueur

Journal of Food Quality

Volumn 30, Issue 2, 2007, Pages 202-217

  Shen, Szu Chuan ^a   Tseng, Kuo Chan ^b   Chao, Feng Ting ^b   Wu, James Swi Bea ^b  

^a I SHOU UNIVERSITY   (Taiwan)

^b NATIONAL TAIWAN UNIVERSITY   (Taiwan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 34147116284     PISSN: 01469428     EISSN: 17454557     Source Type: Journal    
DOI: 10.1111/j.1745-4557.2007.00115.x     Document Type: Article

References (21)

1. AMERINE, M.A. and OUGH, C.S. 1980. Methods for Analysis of Musts and Wines p. 341.Wiley, New York, NY.
2. ASEN, S., NORRIST, K.H. and STEWART, R.N. 1971. Effect of pH and concentration of the anthocyanin-flavonol co-pigment complex on the color of 'Better Times' roses. J. Am. Soc. Hortic. Sci. 96, 770-773.
3. BIRAN, I. and HALEVY, A.H. 1974. Effect of varying light intensities and temperature treatments applied to whole plants, or locally to leaves or flower buds, on growth and pigmentation of 'Baccara' rose. Physiol. Plant. 31, 175-179.
4. BIRAN, I., ENOCH, H.Z., ZIESLIN, N. and HALEVY, A.H. 1973. The influence of light intensity temperature and carbon dioxide concentration on anthocyanin content and blueing of 'Baccara' rose. Sci. Hortic. 1, 157-164.
5. BOX, G.E.P. and BEHNKEN, D.W. 1960. Some new three level designs for the study of quantitative variable. Technometrics 2, 455-463.
6. BREWER, M.S., ZHU, L.G., BIDNER, B., MEISINGER, D.J. and MCKEITH, F.K. 2001. Measuring pork color: Effects of bloom time, muscle, pH and relationship to instrumental parameters. Meat Sci. 57, 169-176.
7. CHENG, G.W. and BREEN, P.J. 1991. Activity of phenylalanine ammonialyase (PAL) and concentrations of anthocyanins and phenolics in developing strawberry fruit. J. Amer. Soc. Hortic. Sci. 116, 865-869.
8. CHEYNIER, V., OSSE, C. and RIGAUD, J. 1988. Oxidation of grape juice phenolic compounds in model solutions. J. Food Sci. 53, 1729-1732.
9. CHIANG, H.C. 2001. The changes of components and color of Lichee liqueur. MS Thesis, Graduate Institute of Food Science and Technology, National Taiwan University, Taipei, Taiwan.
10. DECAREAU, R.V., LIVINGSTON, G.C. and FELLERS, C.R. 1956. Color changes in strawberry jellies. Food Res. 10, 125-128.
11. DELA, G., OR, E., OVAADIA, R., NISSIM-LEVI, A., WEISS, D. and OREN-SHAMIR, M. 2003. Changes in anthocyanin concentration and composition in 'Jaguar' rose flowers due to transient high-temperature conditions. Plant Sci. 164, 333-340.
12. EL-GINDY, M., RAUOF, M.S. and EL-MANAWATY, H. 1972. A study on the effect of processing temperature and time on the colour loss of anthocyanin pigments in grapes. Agric. Res. 50, 281-290.
13. EUGSTER, C.H. and MÄRKI-FISCHER, E. 1991. The chemistry of rose pigments. Angewandte Chemie: International Edition in English 30, 654-672.
14. FULEKI, T. and FRANCIS, F.J. 1968. Quantitative methods for anthocyanins. 2. Determination of total anthocyanin and degradation index for cranberry juice. J. Food Sci. 33, 78-81.
15. GIOVANNI, M. 1983. Response surface methodology and product optimization. Food Technol. 37, 96-105.
16. METIVIER, R.P., FRANCIS, F.J. and CLYDESDALE, F.M. 1980. Solvent extraction of anthocyanins from wine pomace. J. Food Sci. 45, 1099-1100.
17. MIKANAGI, Y., SAITO, N., YOKOI, M. and TATSUZAWA, F. 2000. Anthocyanins in flowers of genus Rosa, sections Cinnamoneae (= Rosa), Chineses, Gallicanae and some modern garden roses. Biochem. Syst. Ecol. 28, 887-902.
18. MIKANAGI, Y., YOKOI, M., UEDA, Y. and SAITO, N. 1995. Flower flavonol and anthocyanin distribution in subgenus Rosa. Biochem. Syst. Ecol. 33, 183-200.
19. MILLER, G.L., DEAN, J. and BLUM, R. 1959. A study of methods for preparing oligosaccharides from cellulose. Arch. Biochem. Biophys. 91, 21-26.
20. OREN-SHAMIR, M., DELA, G., OVADIA, R., NISSIM-LEVI, A., PHILOSOPH-HADAS, S. and MEIR, S. 2001. Differentiation between petal blueing and senescence of cut 'Mercedes' rose flowers. J. Hortic. Sci. 76, 195-200.
21. TSENG, K.C., CHANG, H.M. and WU, J.S.B. 2006. Degradation kinetics of anthocyanin in ethanolic solutions. J. Food Process Pres. 30, 503-514.