Principal components of phenolics to characterize red Vinho Verde grapes: Anthocyanins or non-coloured compounds?

Phenolic profile of 10 different varieties of red “Vinho Verde” grapes (Azal Tinto, Borraçal, Brancelho, Doçal, Espadeiro, Padeiro de Basto, Pedral, Rabo de ovelha, Verdelho and Vinhão), from Minho (Portugal) were studied. Nine Flavonols, four phenolic acids, three flavan-3-ols, one stilben and eigh...

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Veröffentlicht in:	Talanta (Oxford) 2008-06, Vol.75 (5), p.1190-1202
Hauptverfasser:	Dopico-García, M.S., Fique, A., Guerra, L., Afonso, J.M., Pereira, O., Valentão, P., Andrade, P.B., Seabra, R.M.
Format:	Artikel
Sprache:	eng
Schlagworte:	Analytical chemistry Anthocyanins Anthocyanins - analysis Catechin - analysis Chemistry Exact sciences and technology Flavonoids - analysis Flavonols - analysis Glucosides - analysis Hydroxybenzoates - analysis Multivariate analysis Non-coloured phenolics Phenols - analysis Pigments, Biological - analysis Pigments, Biological - chemistry Quercetin - analogs & derivatives Quercetin - analysis Stilbenes - analysis Vitis - chemistry “Vinho Verde” red grapes
Online-Zugang:	Volltext
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