Orosensory profiles and chemical composition of black currant (ribes nigrum) juice and fractions of press residue

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 9, 2009, Pages 3718-3728

  Sandell, Mari ^a   Laaksonen, Oskar ^a   Ja and macr rvinen, Riikka ^a   Rostiala, Nina ^a   Pohjanheimo, Terhi ^a   Tiitinen, Katja ^a   Kallio, Heikki ^a,b  

^a Department of Biochemistry and Food Chemistry ^*  (Finland)

^b UNIVERSITY OF TURKU   (Finland)

Author keywords

astringency; Black currant; ethanol extraction; phenolic compounds

Indexed keywords

ALCOHOL; ANTHOCYANIN; CARBOHYDRATE; CITRIC ACID; FLAVONOL DERIVATIVE; PHENOL DERIVATIVE;

ADULT; ARTICLE; BEVERAGE; BLACK CURRANT; CHEMISTRY; FEMALE; FRUIT; GAS CHROMATOGRAPHY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; MALE; MIDDLE AGED; SENSATION; SUPERCRITICAL FLUID CHROMATOGRAPHY;

ADULT; ANTHOCYANINS; BEVERAGES; CARBOHYDRATES; CHROMATOGRAPHY, GAS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CHROMATOGRAPHY, SUPERCRITICAL FLUID; CITRIC ACID; ETHANOL; FEMALE; FLAVONOLS; FRUIT; HUMANS; MALE; MIDDLE AGED; PHENOLS; RIBES; SENSATION;

RIBES HUDSONIANUM; RIBES NIGRUM;

EID: 66149186991     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf803884y     Document Type: Article

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