Contribution to the characterisation of honey-based Sardinian product abbamele: Volatile aroma composition, honey marker compounds and antioxidant activity

Food Chemistry

Volumn 124, Issue 1, 2011, Pages 401-410

  Jerkovic I ^a   Kasum, A ^a   Marijanovic Z ^b   Tuberoso, C I G ^c  

^a UNIVERSITY OF SPLIT   (Croatia)

^b Marko Marulic Polytechnic in Knin   (Croatia)

^c UNIVERSITY OF CAGLIARI   (Italy)

Author keywords

Abbamele; DPPH and FRAP assay; GC and GC MS; Headspace solid phase microextraction (HS SPME); HPLC DAD; Ultrasonic solvent extraction (USE)

Indexed keywords

ABBAMELE; FRAP ASSAY; GC AND GC; HEADSPACE SOLID-PHASE MICROEXTRACTION (HS-SPME); HPLC-DAD; ULTRASONIC SOLVENT EXTRACTION (USE);

GLUCOSE; OLEFINS; PHENOLS; SOLVENT EXTRACTION; SOLVENTS; ULTRASONICS;

FOOD PRODUCTS;

FRUCTOSE; FURAN DERIVATIVE; GLUCOSE; LIMONENE; POLYPHENOL; TERPENE;

ANTIOXIDANT ACTIVITY; AROMA; ARTICLE; CHEMICAL COMPOSITION; GAS CHROMATOGRAPHY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HONEY; MASS SPECTROMETRY; MOISTURE; SOLID PHASE MICROEXTRACTION; SOLVENT EXTRACTION;

ARBUTUS UNEDO; ASPHODELUS; CITRUS;

EID: 77955270893     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.06.047     Document Type: Article

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