Formation of glucose and fructose acetates during maturation and ageing of balsamic vinegars

Food Chemistry

Volumn 112, Issue 1, 2009, Pages 51-56

  Cirlini, Martina ^a   Caligiani, Augusta ^a   Palla, Gerardo ^a  

^a UNIVERSITY OF PARMA   (Italy)

Author keywords

6 Acetylglucose; Acetic acid; Balsamic vinegar of Modena (BVM); Fructose acetates; Glucose acetates; Traditional balsamic vinegar (TBV)

Indexed keywords

ACETIC ACID DERIVATIVE; ESTER; FRUCTOSE; GLUCOSE; VINEGAR;

ARTICLE; CARBON NUCLEAR MAGNETIC RESONANCE; CONDIMENT; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PROTON NUCLEAR MAGNETIC RESONANCE;

EID: 47749089306     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.05.037     Document Type: Article

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