| Literature DB >> 7174584 |
R E Wrolstad, J D Culbertson, C J Cornwell, L R Mattick.
Abstract
Adulteration of blackberry juice concentrates and wines with juice of sorbitol-containing fruits was detected by determining carbohydrates by high performance liquid chromatography, gas-liquid chromatography, and thin layer chromatography. Sorbitol is not fermented by yeast and can be detected in wines made from blackberry juice concentrates that contain sorbitol. High levels of sorbitol and quinic and malic acids suggest that an imported blackberry concentrate may have been adulterated with plum. Degradation of anthocyanin pigments during processing and storage limits the utility of pigment analyses in detecting adulteration.Entities:
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Year: 1982 PMID： 7174584
Source DB: PubMed Journal: J Assoc Off Anal Chem ISSN： 0004-5756