The Profile in Polyphenols and Volatile Compounds in Alcoholic Beverages from Different Cultivars of Mulberry

Journal of Food Science

Volumn 77, Issue 4, 2012, Pages

  Juan, Chen ^a   Jianquan, Kan ^b   Junni, Tang ^a   Zijian, Cai ^a   Ji, Liu ^a  

^a SOUTHWEST UNIVERSITY FOR NATIONALITIES   (China)

^b SOUTHWEST UNIVERSITY   (China)

Author keywords

Alcoholic beverage; HPLC; Mulberry; Polyphenols; SPME GC MS; Volatile compounds

Indexed keywords

ACETIC ACID; CINNAMIC ACID DERIVATIVE; FLAVONOID; HYDROXYBENZOIC ACID DERIVATIVE; PHENOL DERIVATIVE; PROTOCATECHUIC ACID; VOLATILE ORGANIC COMPOUND;

ALCOHOLIC BEVERAGE; ARTICLE; BEVERAGE; CARBOHYDRATE DIET; CHEMISTRY; CHINA; COMPARATIVE STUDY; DIET; ETHNOLOGY; FERMENTATION; FRUIT; METABOLISM; MICROBIOLOGY; MORUS; ODOR; PH; PIGMENTATION; QUALITY CONTROL; SACCHAROMYCES CEREVISIAE; SOLID PHASE MICROEXTRACTION;

ACETIC ACID; ALCOHOLIC BEVERAGES; BEVERAGES; CHINA; CINNAMATES; DIET; DIETARY CARBOHYDRATES; FERMENTATION; FLAVONOIDS; FRUIT; HYDROGEN-ION CONCENTRATION; HYDROXYBENZOIC ACIDS; MORUS; ODORS; PHENOLS; PIGMENTATION; QUALITY CONTROL; SACCHAROMYCES CEREVISIAE; SOLID PHASE MICROEXTRACTION; VOLATILE ORGANIC COMPOUNDS;

MORUS (ANGIOSPERM); MORUS(ANGIOSPERM);

EID: 84859991376     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02593.x     Document Type: Article

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