Formation of new stable pigments from condensation reaction between malvidin 3-glucoside and (−)-epicatechin mediated by acetaldehyde: Effect of tartaric acid concentration

The objective of this work was to study the effect of tartaric acid concentration on the condensation reaction between malvidin 3-glucoside (Mv-glc) and flavanols mediated by acetaldehyde in the model solution. The model wine solutions were prepared by 12% ethanol in water (v/v) with two different l...

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Veröffentlicht in:	Food chemistry 2008-09, Vol.110 (2), p.344-351
Hauptverfasser:	Sun, Baoshan, Barradas, Tania, Leandro, Conceição, Santos, Cláudia, Spranger, Isabel
Format:	Artikel
Sprache:	eng
Schlagworte:	(−)-Epicatechin Acetaldehyde Biological and medical sciences chemical concentration Condensation reaction epicatechin flavanols Food industries Fundamental and applied biological sciences. Psychology Malvidin 3-glucoside model food systems plant pigments sensory properties Tartaric acid wines
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