Phenolic composition of vinegars over an accelerated aging process using different wood species (Acacia, Cherry, Chestnut, and Oak): Effect of wood toasting

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 19, 2014, Pages 4369-4376

  Cerezo, Ana B ^a   Álvarez Fernández, M Antonia ^a   Hornedo Ortega, Ruth ^a   Troncoso, Ana M ^a   García Parrilla, M Carmen ^a  

^a UNIVERSITY OF SEVILLE   (Spain)

Author keywords

acacia; cherry; chestnut; oak; polyphenol; toasting; vinegar

Indexed keywords

FLAVONOIDS; FRUITS; ORGANIC COMPOUNDS; WOOD; DISCRIMINANT ANALYSIS; PHENOLS;

ACACIA; CHERRY; CHESTNUT; OAK; POLYPHENOLS; TOASTING; VINEGAR;

ACETIC ACID;

ACACIA; ACETIC ACID; FLAVONOIDS; FRUITS; ORGANIC COMPOUNDS; QUERCUS; VINEGAR; WOOD; AGING; PHENOLIC ACIDS; SHAVINGS;

FLAVORING AGENT; PHENOL DERIVATIVE;

ACACIA; ANALYSIS; CHEMISTRY; COMPARATIVE STUDY; DEVICES; FOOD HANDLING; LIQUID CHROMATOGRAPHY; OAK; PRUNUS; TIME; WINE; WOOD;

ACACIA; CHROMATOGRAPHY, LIQUID; FLAVORING AGENTS; FOOD HANDLING; PHENOLS; PRUNUS; QUERCUS; TIME FACTORS; WINE; WOOD;

ACACIA;

EID: 84900812287     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf500654d     Document Type: Article

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