Quantitative Determination of Acrolein in Cider by (1)H 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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Bibliografiske detaljer
Udgivet i:Foods
Main Authors: de las Heras, Enaitz, Zuriarrain-Ocio, Andoni, Zuriarrain, Juan, Bordagaray, Ane, Dueñas, María Teresa, Berregi, Iñaki
Format: Artigo
Sprog:Inglês
Udgivet: MDPI 2020
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Article
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC7762539/
https://ncbi.nlm.nih.gov/pubmed/33302379
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9121820
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