Evaluation of parameters that affect the 4-dimethylaminocinnamaldehyde assay for flavanols and proanthocyanidins

Journal of Food Science

Volumn 75, Issue 7, 2010, Pages

  Wallace, Taylor C ^a   Giusti, M Monica ^a  

^a OHIO STATE UNIVERSITY   (United States)

Author keywords

4 dimethylaminocinnamaldehyde; DMAC; Flavan 3 ol; Proanthocyanidin; Spectrophotometry

Indexed keywords

4 DIMETHYLAMINOCINNAMALDEHYDE; 4-DIMETHYLAMINOCINNAMALDEHYDE; CATECHIN; CINNAMIC ACID DERIVATIVE; DYES, REAGENTS, INDICATORS, MARKERS AND BUFFERS; FLAVONOID; INORGANIC ACID; POLYMER; PROANTHOCYANIDIN; WATER;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; FOOD ANALYSIS; METHODOLOGY; OSMOLARITY; REPRODUCIBILITY; SPECTROPHOTOMETRY; TEMPERATURE; TIME;

ACIDS, NONCARBOXYLIC; CATECHIN; CINNAMATES; FLAVONOIDS; FOOD ANALYSIS; INDICATORS AND REAGENTS; OSMOLAR CONCENTRATION; POLYMERS; PROANTHOCYANIDINS; REPRODUCIBILITY OF RESULTS; SPECTROPHOTOMETRY; TEMPERATURE; TIME FACTORS; WATER;

EID: 77957124607     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01734.x     Document Type: Article

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