Anthocyanins: colour augmentation with catechin and acetaldehyde.

@article{Timberlake1977AnthocyaninsCA,
  title={Anthocyanins: colour augmentation with catechin and acetaldehyde.},
  author={C F Timberlake and Peter Bridle},
  journal={Journal of the science of food and agriculture},
  year={1977},
  volume={28 6},
  pages={
          539-44
        }
}
Solutions of anthocyanins became more violet and greatly increased in colour in the presence of catechin and acetaldehyde at pH 3.5. The colour changes were attributed to the formation of a range of highly coloured new compounds, some detectable by chromatography and believed to be formed by Baeyer-type condensations. The reaction rates increased with increasing concentration ratio of catechin to anthocyanin. Anthocyanidin 3,5-diglucosides reacted more slowly than 3-glucosides, gave smaller… CONTINUE READING

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