Composition of phenolic compounds and antioxidant activity of commercial aqueous smoke flavorings

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 8, 2008, Pages 2727-2734

  Soldera, Susi ^a   Sebastianutto, Nerina ^a   Bortolomeazzi, Renzo ^a  

^a UNIVERSITY OF UDINE   (Italy)

Author keywords

Antioxidant activity; Crocin; Dihydroxybenzenes; DPPH radical; Gas chromatography mass spectrometry; Liquid smoke flavorings; Methoxyphenols

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 2,2-DIPHENYL-1-PICRYLHYDRAZYL; ANTIOXIDANT; CAROTENOID; CROCIN; FLAVORING AGENT; PHENOL DERIVATIVE; PICRIC ACID; WATER;

ARTICLE; CHEMISTRY; MASS FRAGMENTOGRAPHY; REPRODUCIBILITY; SMOKE;

ANTIOXIDANTS; CAROTENOIDS; FLAVORING AGENTS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; PHENOLS; PICRATES; REPRODUCIBILITY OF RESULTS; SMOKE; WATER;

EID: 43649092957     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf072117d     Document Type: Article

References (42)