Relationships between anthocyanins and other compounds and sensory acceptability of Hibiscus drinks

Food Chemistry

Volumn 148, Issue , 2014, Pages 112-119

  Bechoff, Aurélie ^a   Cissé, Mady ^b   Fliedel, Geneviève ^c   Declemy, Anne Laure ^c   Ayessou, Nicolas ^b   Akissoe, Noel ^d   Touré, Cheikh ^e   Bennett, Ben ^a   Pintado, Manuela ^f   Pallet, Dominique ^c   Tomlins, Keith I ^a  

^a UNIVERSITY OF GREENWICH   (United Kingdom)

^b Faculty of Science and Technology   (Senegal)

^c CIRAD   (France)

^d UNIVERSITY OF ABOMEY CALAVI   (Benin)

^e Association Afrique Agro Export   (Senegal)

^f UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

Author keywords

Acceptability; Cluster; Hibiscus sabdariffa L.; Infusion; Roselle; Sensory tasting; Syrup

Indexed keywords

ACCEPTABILITY; CLUSTER; HIBISCUS SABDARIFFA; ROSELLE; SENSORY TASTING; SYRUP;

ANTHOCYANINS; DRUG INFUSION; HEMP; SENSORY PERCEPTION;

BEVERAGES;

ANTHOCYANIN; POLYPHENOL; SUGAR;

ACIDITY; ARTICLE; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; CONSUMER ATTITUDE; CONTROLLED STUDY; CORRELATIONAL STUDY; HIBISCUS SABDARIFFA; INFUSION; NONHUMAN; PERCEPTION; SENSORY EVALUATION; SWEETNESS; SYRUP; TASTE;

HIBISCUS; HIBISCUS SABDARIFFA;

ACCEPTABILITY; CLUSTER; HIBISCUS SABDARIFFA L.; INFUSION; ROSELLE; SENSORY TASTING; SYRUP;

ANTHOCYANINS; BEVERAGES; HIBISCUS; HUMANS; PLANT EXTRACTS; TASTE;

EID: 84886739541     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.09.132     Document Type: Article

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