Correlation of volatile and nonvolatile components with the total antioxidant capacity of tartary buckwheat vinegar: Influence of the thermal processing

Food Research International

Volumn 49, Issue 1, 2012, Pages 65-71

  Wang, Aili ^a   Zhang, Jin ^a   Li, Zaigui ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Antioxidant; Principal component analysis; Tartary buckwheat vinegar; Thermal processing; Volatiles

Indexed keywords

2 ,2-DIPHENYL-1-PICRYLHYDRAZYL; ACID FERMENTATION; ANTIOXIDANT; ANTIOXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; BENZOTHIAZOLES; CORRELATION ANALYSIS; FLAVONOID CONTENT; FUNCTIONAL PROPERTIES; ISOAMYL ACETATE; METHYL KETONES; NATURAL ANTIOXIDANTS; NON-VOLATILE COMPOUNDS; NONVOLATILE COMPONENTS; POLYPHENOLIC CONTENT; PYRAZINES; REDOX POTENTIALS; TARTARY BUCKWHEAT; TETRAMETHYL; TOTAL ANTIOXIDANT CAPACITY; VOLATILES;

ACETONE; AGENTS; ODORS; PRINCIPAL COMPONENT ANALYSIS; RAPID THERMAL ANNEALING; REDOX REACTIONS; THERMAL PROCESSING (FOODS); VOLATILE ORGANIC COMPOUNDS;

ACETIC ACID;

FAGOPYRUM TATARICUM;

EID: 84866044671     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.07.020     Document Type: Article

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