Variability in spectrophotometric pyruvate analyses for predicting onion pungency and nutraceutical value

Food Chemistry

Volumn 224, Issue , 2017, Pages 201-206

  Beretta, Vanesa H ^a   Bannoud, Florencia ^a   Insani, Marina ^b   Galmarini, Claudio R ^a,b,c   Cavagnaro, Pablo F ^a,b,c  

^a Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

^b INSTITUTO NACIONAL DE TECNOLOGÍA AGROPECUARIA INTA   (Argentina)

^c UNIVERSIDAD NACIONAL DE CUYO   (Argentina)

Author keywords

Allium cepa; HPLC; Onion; Pungency; Pyruvate; Spectrophotometry

Indexed keywords

PLANTS (BOTANY);

ALLIUM CEPA; HPLC; ONION; PUNGENCY; PYRUVATES;

SPECTROPHOTOMETRY;

ANTHOCYANIN; FLAVONOID; NUTRACEUTICAL; ONION EXTRACT; PHENOL DERIVATIVE; PYRUVATE SODIUM; PYRUVIC ACID; QUERCETIN;

ARTICLE; FLAVOR; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ODOR; ONION; SPECTROPHOTOMETRY; ULTRAVIOLET SPECTROSCOPY; CHEMISTRY; PROCEDURES; REPRODUCIBILITY; TASTE;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; ONIONS; PYRUVIC ACID; REPRODUCIBILITY OF RESULTS; SPECTROPHOTOMETRY; TASTE;

EID: 85007482550     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.12.031     Document Type: Article

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