The influence of added caramel on furanic aldehyde content of matured brandies

被引：30

作者：

Granados, JW

Mir, MV

Serrana, HLG

Martinez, MCL

机构：

[1] Dept. of Nutrition and Bromatology, Faculty of Pharmacy, University of Granada

来源：

FOOD CHEMISTRY | 1996年 / 56卷 / 04期

关键词：

D O I：

10.1016/0308-8146(95)00210-3

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

A study was carried out on the furanic aldehyde content of commercial brandies and wine distillates subjected to controlled ageing, in order to determine the influence of caramel colour on the furfural/5-hydroxymethylfurfural ratio of these brandies. Use of suitable techniques established the influence of caramel colour on this ratio. Copyright (C) 1996 Elsevier Science Ltd

引用

页码：415 / 419

页数：5

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