Article ID Journal Published Year Pages File Type
10539582 Food Chemistry 2012 7 Pages PDF
Abstract
► We processed hibiscus beverage with two different technologies. ► Phytochemical, sensory and aroma volatiles changes where monitored during refrigerated storage. ► Aroma profiles found in the beverages where mainly alcohols and aldehydes. ► Phytochemical profiles included chlorogenic acids, anthocyanins, and flavonols. ► There where no major changes in total phenolics and antioxidant capacity.
Keywords
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
Phytochemical, sensory attributes and aroma stability of dense phase carbon dioxide processed Hibiscus sabdariffa beverage during storage
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