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首页> Food chemistry> Sour cherry (Prunus cerasus L.) vinegars produced from fresh fruit or juice concentrate: Bioactive compounds, volatile aroma compounds and antioxidant capacities.

Sour cherry (Prunus cerasus L.) vinegars produced from fresh fruit or juice concentrate: Bioactive compounds, volatile aroma compounds and antioxidant capacities.

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作者： Merve,Özen ^[1] ; Nilgün,Özdemir ^[2] ; Bilge,Ertekin Filiz ^[3] ; Nilgün H,Budak ^[4] ; Tuğba,Kök-Taş ^[5]

作者单位： Department of Food Engineering, Faculty of Engineering, Süleyman Demirel University, Turkey. ^[1] Department of Food Engineering, Faculty of Engineering, Ondokuz Mayis University, Turkey. Electronic address: nilgun.ozdemir@omu.edu.tr. ^[2] Department of Food Engineering, Faculty of Engineering, Süleyman Demirel University, Turkey. Electronic address: bilgefiliz@sdu.edu.tr. ^[3] Department of Food Processing, Egirdir Vocational School, Isparta University of Applied Sciences, Turkey. ^[4] Department of Food Engineering, Faculty of Engineering, Süleyman Demirel University, Turkey. Electronic address: tugbakoktas@sdu.edu.tr. ^[5]

关键词 2-Phenethyl acetate (PubChem Compound CID: 101627138)3-Methyl-1-butanol (PubChem Compound CID: 31260)Acetic acid (PubChem Compound CID: 176)Antioxidant Chlorogenic acid Eugenol (PubChem Compound CID: 3314)Hexanoic acid (PubChem Compound CID: 12222600)Isobutyric acid (PubChem Compound CID: 6590)Isovaleric acid (PubChem Compound CID: 10430)Octanoic acid (PubChem Compound CID: 379)Phenethyl alcohol (PubChem Compound CID: 6054)Phenolics Sour cherry vinegar Volatile aroma compounds

主题词醋酸(Acetic Acid);抗氧化剂(Antioxidants);水果(Fruit);氢离子浓度(Hydrogen-Ion Concentration);酚类(Phenols);屈光计检查(Refractometry);分光光度法(Spectrophotometry);挥发性有机化合物(Volatile Organic Compounds)

DOI 10.1016/j.foodchem.2019.125664

PMID 31699553

发布时间 2020-02-25

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