Glycosylated flavor precursor extraction by microwaves from grape juice and grapes

Because of their importance in grapes, an original method of extraction of glycosides from grape juice and grapes by microwaves was studied. Samples, immersed in a solvent, were subjected to microwaves in a microwave oven. The glycoside composition of the extracts was analysed by GC-MS. This method...

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Veröffentlicht in:	Journal of food science 1996-05, Vol.61 (3), p.557-560
Hauptverfasser:	Bureau, S. (Institut Superieur de la Vigne et du Vin, Montpellier, France.), Razungles, A, Baumes, R, Bayonove, C
Format:	Artikel
Sprache:	eng
Schlagworte:	AROMA Biological and medical sciences extraction Fermented food industries FLAVEUR flavor Flavors Food industries Fruit and vegetable industries Fruits Fundamental and applied biological sciences. Psychology GLICOSIDOS GLYCOSIDE glycosides grape JUS DE RAISIN Life Sciences MEDICION MESURE Microwaves RAISIN TRAITEMENT AUX MICROONDES TRATAMIENTO POR MICROONDAS UVA Wines and vinegars ZUMO DE UVA
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