Characterisation of volatiles and polyphenols for quality assessment of alcoholic beverages prepared from Corsican Myrtus communis berries

Food Chemistry

Volumn 122, Issue 4, 2010, Pages 1304-1312

  Barboni, Toussaint ^a   Venturini, Nicolas ^a   Paolini, Julien ^a   Desjobert, Jean Marie ^a   Chiaramonti, Nathalie ^a   Costa, Jean ^a  

^a UNIVERSITÉ DE CORSE   (France)

Author keywords

GC MS; HPLC DAD; LC MS MS; Myrtle eau de vie; Myrtle liqueur; Myrtus communis; Polyphenols; SPME; Volatile components

Indexed keywords

CINEOLE; ESSENTIAL OIL; FLAVANOL DERIVATIVE; FLAVONOID GLYCOSIDE; FLAVONOL DERIVATIVE; HYDROCARBON; PINENE; POLYPHENOL; TERPENE DERIVATIVE; VOLATILE AGENT;

ALCOHOLIC BEVERAGE; ARTICLE; BERRY; CONTROLLED STUDY; DISTILLATION; FOOD ANALYSIS; FOOD COMPOSITION; FOOD QUALITY; GAS CHROMATOGRAPHY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIQUID CHROMATOGRAPHY; MYRTLE; QUALITY CONTROL; QUANTITATIVE ANALYSIS; SOLID PHASE MICROEXTRACTION; TANDEM MASS SPECTROMETRY;

MYRTUS COMMUNIS;

EID: 77951937759     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.03.087     Document Type: Article

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