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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Autors principals:	Enaitz de las Heras, Andoni Zuriarrain-Ocio, Juan Zuriarrain, Ane Bordagaray, María Teresa Dueñas, Iñaki Berregi
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2020-12-01
Col·lecció:	Foods
Matèries:	acrolein cider nuclear magnetic resonance
Accés en línia:	https://www.mdpi.com/2304-8158/9/12/1820
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