Chemical factors contributing to orosensory profiles of bilberry (Vaccinium myrtillus) fractions

European Food Research and Technology

Volumn 231, Issue 2, 2010, Pages 271-285

  Laaksonen, Oskar ^a   Sandell, Mari ^a   Kallio, Heikki ^a  

^a UNIVERSITY OF TURKU   (Finland)

Author keywords

Astringency; Bilberry; Bitterness; Ethanol extraction; Phenolic compounds

Indexed keywords

CHEMICAL FACTORS; DESCRIPTIVE ANALYSIS; ETHANOL EXTRACTION; FLAVONOL GLYCOSIDES; MYRICETIN; PHENOLIC COMPOUNDS; QUINIC ACIDS; SENSORY PROFILES; SENSORY PROPERTIES; VACCINIUM MYRTILLUS;

DISSOLUTION; ETHANOL; GAS CHROMATOGRAPHY; LIQUID CHROMATOGRAPHY; PRESSES (MACHINE TOOLS); SUGAR (SUCROSE);

PHENOLS;

VACCINIUM MYRTILLUS;

EID: 77952429100     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-010-1278-7     Document Type: Article

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