Title of article
The influence of added caramel on furanic aldehyde content of matured brandies
Author/Authors
Granados، نويسنده , , J.Quesada and Mir، نويسنده , , M.Villal?n and Serrana، نويسنده , , H.Lo?ez Ga and Martinez، نويسنده , , M.C.L?pez، نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 1996
Pages
5
From page
415
To page
419
Abstract
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.
Journal title
Food Chemistry
Serial Year
1996
Journal title
Food Chemistry
Record number
1946995
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