Chemistry of color formation during Rooibos fermentation

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 20, 2012, Pages 5221-5228

  Heinrich, Theres ^a   Willenberg, Ina ^a   Glomb, Marcus A ^a  

^a MARTIN LUTHER UNIVERSITY HALLE WITTENBERG   (Germany)

Author keywords

aspalathin; color dilution analysis; degradation of dihydrochalcones; nonenzymatic browning; quinoxalines; Rooibos tea

Indexed keywords

ASPALATHIN; DIHYDROCHALCONES; DILUTION ANALYSIS; NON-ENZYMATIC BROWNING; QUINOXALINES; ROOIBOS TEA;

CHROMATOGRAPHY; CHROMOPHORES; DEGRADATION; DIMERS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY;

COLOR;

ASPALATHIN; BENZOFURAN DERIVATIVE; CHALCONE DERIVATIVE; DIBENZOFURAN; PIGMENT; QUINOXALINE DERIVATIVE;

ARTICLE; ASPALATHUS; CHEMISTRY; COLOR; DIMERIZATION; FERMENTATION; FOOD HANDLING; METABOLISM; OXIDATION REDUCTION REACTION; PLANT LEAF; PLANT STEM;

ASPALATHUS; BENZOFURANS; CHALCONES; COLOR; DIMERIZATION; FERMENTATION; FOOD HANDLING; OXIDATION-REDUCTION; PIGMENTS, BIOLOGICAL; PLANT LEAVES; PLANT STEMS; QUINOXALINES;

ASPALATHUS LINEARIS;

EID: 84861440860     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf300170j     Document Type: Article

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