Apple juice composition: sugar, nonvolatile acid, and phenolic profiles.

  title={Apple juice composition: sugar, nonvolatile acid, and phenolic profiles.},
  author={H. Lee and R. Wrolstad},
  journal={Journal - Association of Official Analytical Chemists},
  volume={71 4},
  • H. Lee, R. Wrolstad
  • Published 1988
  • Chemistry, Medicine
  • Journal - Association of Official Analytical Chemists
  • Apples from Michigan, Washington, Argentina, Mexico, and New Zealand were processed into juice; the 8 samples included Golden Delicious, Jonathan, Granny Smith, and McIntosh varieties. Liquid chromatography was used for quantitation of sugars (glucose, fructose, sucrose, and sorbitol), nonvolatile acids (malic, quinic, citric, shikimic, and fumaric), and phenolics (chlorogenic acid and hydroxymethylfurfural [HMF]). Other determinations included pH, 0Brix, and L-malic acid. A number of… CONTINUE READING
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