Total phenolic content, antioxidant activity, and cross-cultural consumer rejection threshold in white and red wines functionally enhanced with catechin-rich extracts

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 1, 2012, Pages 388-393

  Yoo, Yung J ^a   Saliba, Anthony J ^a,b   Prenzler, Paul D ^a   Ryan, Danielle ^a  

^a National Wine and Grape Industry Centre   (Australia)

^b CHARLES STURT UNIVERSITY   (Australia)

Author keywords

Australian wine consumers; consumer rejection threshold (CRT); DPPH antioxidant activity; Korean wine consumers; total phenolic content

Indexed keywords

ANTIOXIDANT ACTIVITIES; AUSTRALIAN WINE CONSUMERS; KOREAN WINE CONSUMERS; REJECTION THRESHOLD; TOTAL PHENOLIC CONTENT;

FRUITS; ORGANIC COMPOUNDS; PLANT EXTRACTS; SEED; WINE;

PHENOLS;

ANTIOXIDANT; CATECHIN; PHENOL DERIVATIVE;

ADOLESCENT; ADULT; AGED; ARTICLE; AUSTRALIA; CONSUMER; ETHNOLOGY; FEMALE; HUMAN; MALE; MIDDLE AGED; TASTE; WINE;

ADOLESCENT; ADULT; AGED; ANTIOXIDANTS; AUSTRALIA; CATECHIN; CONSUMER SATISFACTION; FEMALE; HUMANS; MALE; MIDDLE AGED; PHENOLS; TASTE; WINE; YOUNG ADULT;

VITACEAE;

EID: 84855766783     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf203216z     Document Type: Article

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