Quantitative Determination of Acrolein in Cider by ¹H NMR Spectrometry

Acrolein occasionally appears in cider, completely spoiling its quality due to its bitter taste. It is crucial to detect it in the early steps, before the taste is severely affected, to apply the appropriate treatment. A simple and rapid analytical method to determine this compound in cider is there...

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Библиографические подробности

Главные авторы:	Enaitz de las Heras, Andoni Zuriarrain-Ocio, Juan Zuriarrain, Ane Bordagaray, María Teresa Dueñas, Iñaki Berregi
Формат:	Artigo
Язык:	Inglês
Опубликовано:	MDPI AG 2020-12-01
Серии:	Foods
Предметы:	acrolein cider nuclear magnetic resonance
Online-ссылка:	https://www.mdpi.com/2304-8158/9/12/1820
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