Novel maqui liquor using traditional pacharán processing

Food Chemistry

Volumn 173, Issue , 2015, Pages 1228-1235

  Gironés Vilaplana, Amadeo ^a   Calín Sánchez, Ángel ^b   Moreno, Diego A ^a   Carbonell Barrachina, Ángel A ^b   García Viguera, Cristina ^a  

^a RESEARCH GROUP ON QUALITY   (Spain)

^b MIGUEL HERNÁNDEZ UNIVERSITY   (Spain)

Author keywords

Anthocyanins; Antioxidant capacity; Maceration; Volatile compounds sensory evaluation

Indexed keywords

ANTHOCYANINS; ANTIOXIDANTS; BEVERAGES; FRUITS; SENSORY PERCEPTION; VOLATILE ORGANIC COMPOUNDS;

ANTHOCYANIN CONTENT; ANTIOXIDANT CAPACITY; CONSUMER ACCEPTANCE; MACERATION; QUALITY CHARACTERISTIC; SENSORY CHARACTERISTICS; SENSORY EVALUATION; VOLATILE COMPOSITION;

QUALITY CONTROL;

ACETIC ACID ETHYL ESTER; ANTHOCYANIN; BENZALDEHYDE; DELPHINIDIN; FLAVORING AGENT; GLYCOSIDE; ISOPENTYL ACETATE; NONANOL; VOLATILE AGENT; ANTIOXIDANT; VOLATILE ORGANIC COMPOUND;

ALCOHOLIC BEVERAGE; ANISE; ANTIOXIDANT ACTIVITY; ARISTOTELIA CHILENSIS; AROMA; ARTICLE; BERRY; FOOD COLOR; FOOD PROCESSING; MAQUI BERRY LIQUOR; NONHUMAN; PACHARAN PROCESSING; SENSORY ANALYSIS; SENSORY QUALITY; ANALYSIS; CHEMISTRY; COLOR; ELAEOCARPACEAE; FOOD HANDLING; FRUIT; PROCEDURES; PRUNUS; SPAIN;

ALCOHOLIC BEVERAGES; ANTHOCYANINS; ANTIOXIDANTS; COLOR; ELAEOCARPACEAE; FOOD HANDLING; FRUIT; PRUNUS; SPAIN; VOLATILE ORGANIC COMPOUNDS;

EID: 84911871167     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.10.062     Document Type: Article

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