THE INFLUENCE OF ADDED CARAMEL ON FURANIC ALDEHYDE CONTENT OF MATUREDBRANDIES

Authors
GRANADOS JW MIR MV SERRANA HLG MARTINEZ MCL
Citation
Jw. Granados et al., THE INFLUENCE OF ADDED CARAMEL ON FURANIC ALDEHYDE CONTENT OF MATUREDBRANDIES, Food chemistry, 56(4), 1996, pp. 415-419
Citations number
11
Categorie Soggetti
Food Science & Tenology","Nutrition & Dietetics","Chemistry Applied
Journal title
Food chemistry → ACNP
ISSN journal
03088146
Volume
56
Issue
4
Year of publication
1996
Pages
415 - 419
Database
ISI
SICI code
0308-8146(1996)56:4<415:TIOACO>2.0.ZU;2-9
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-hydrox ymethylfurfural ratio of these brandies. Use of suitable techniques es tablished the influence of caramel colour on this ratio. Copyright (C) 1996 Elsevier Science Ltd