HPLC-DAD-MS Profiling of Polyphenols Responsible for the Yellow-Orange Color in Apple Juices of Different French Cider Apple Varieties

Journal of Agricultural and Food Chemistry

Volumn 63, Issue 35, 2015, Pages 7675-7684

  Le Deun, Erell ^a   Van Der Werf, Remmelt ^a   Le Bail, Gildas ^a   Le Quéré, Jean Michel ^a   Guyot, Sylvain ^a  

^a INRA   (France)

Author keywords

dihydrochalcones; enzymatic browning; Malus domestica; oxidation; tannins

Indexed keywords

CITRUS FRUITS; DYES; FLAVONOIDS; FRUIT JUICES; OXIDATION; TANNINS;

DIHYDROCHALCONES; ENZYMATIC BROWNING; HYDROXYCINNAMIC ACIDS; MALUS DOMESTICA; OXIDATION PRODUCTS; PHENOLIC COMPOSITION; VISIBLE SPECTRA; YELLOW PIGMENTS;

FRUITS;

PLANT EXTRACT; POLYPHENOL;

ANALYSIS; BEVERAGE; CHEMISTRY; CLASSIFICATION; COLOR; FRANCE; FRUIT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MALUS; MASS SPECTROMETRY; OXIDATION REDUCTION REACTION; PROCEDURES;

BEVERAGES; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COLOR; FRANCE; FRUIT; MALUS; MASS SPECTROMETRY; OXIDATION-REDUCTION; PLANT EXTRACTS; POLYPHENOLS;

EID: 84941035782     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.5b00988     Document Type: Conference Paper

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