Evolution of 5-(hydroxymethyl)furfural and furfural in the production chain of the aged vinegar Aceto Balsamico Tradizionale di Modena

Food Chemistry

Volumn 124, Issue 3, 2011, Pages 822-832

  Cocchi, M ^a   Durante, C ^a   Lambertini, P ^b   Manzini, S ^a   Marchetti, A ^a   Sighinolfi, S ^a   Totaro, S ^a  

^a UNIVERSITY OF MODENA AND REGGIO EMILIA   (Italy)

^b Ministero Politiche Agricole e Forestali   (Italy)

Author keywords

Aceto Balsamico Tradizionale di Modena; Food chain control; Furfurals; HPLC; PCA

Indexed keywords

ACETO BALSAMICO TRADIZIONALE DI MODENA; FOOD CHAIN; GRAPE JUICE; HPLC; PCA; PRODUCTION CHAIN;

ACETIC ACID; ALDEHYDES; FRUIT JUICES; HEATING; METHANOL; PRINCIPAL COMPONENT ANALYSIS; QUALITY CONTROL;

FURFURAL;

5(HYDROXYMETHYL)FURFURAL; FURFURAL; UNCLASSIFIED DRUG; VINEGAR;

ARTICLE; FOOD PROCESSING; FOOD QUALITY; FOOD SAFETY; GRAPE JUICE; HEATING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; TRADITIONAL BALSAMIC VINEGAR OF MODENA;

VITACEAE;

EID: 77956610645     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.06.101     Document Type: Article

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