The influence of added caramel on furanic aldehyde content of matured brandies

Quesada Granados, José Javier; Villalón Mir, Marina; López García De La Serrana, Herminia; López Martínez, María del Carmen

doi:10.1016/0308-8146(95)00210-3

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Identificadores

URI: https://hdl.handle.net/10481/105564

DOI: 10.1016/0308-8146(95)00210-3

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Editorial

Elsevier

Fecha

1996

Referencia bibliográfica

Food Chemistry, Vol. 56, No. 4, pp. 415- 419, 1996

Resumen

Study was carried out on the furanic aldehyde content of commercial brandies and wine distillates subjected to controlled ageing, in order to determine the influence of caramel colour on the furfural / hydroxymethylfurfural ratio of these brandies. Use of suitable techniques established the influence of caramel colour on this ratio.

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