The profile of volatile compounds and polyphenols in wines produced from dessert varieties of apples

Food Chemistry

Volumn 111, Issue 2, 2008, Pages 513-519

  Satora, Pawel ^a   Sroka, Pawel ^a   Duda Chodak, Aleksandra ^a   Tarko, Tomasz ^a   Tuszyński, Tadeusz ^a  

^a UNIVERSITY OF AGRICULTURE IN KRAKOW   (Poland)

Author keywords

Antioxidant activity; Apple wines; GC SPME; Polyphenols; Volatile compounds

Indexed keywords

ACETALDEHYDE; ACETIC ACID; ACETIC ACID ETHYL ESTER; BUTANOL; CHLOROGENIC ACID; METHANOL; POLYPHENOL; PROCYANIDIN DERIVATIVE; VOLATILE AGENT;

ANTIOXIDANT ACTIVITY; APPLE; ARTICLE; CHEMICAL COMPOSITION; CONCENTRATION (PARAMETERS); LABORATORY TEST; POLAND; SENSORY ANALYSIS; STATISTICAL SIGNIFICANCE; WINE;

MALUS X DOMESTICA;

EID: 51749125565     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.04.007     Document Type: Article

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