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Detection of adulteration in blackberry juice concentrates and wines.

Authors
Type
Published Article
Journal
Journal - Association of Official Analytical Chemists
Publication Date
Volume
65
Issue
6
Pages
1417–1423
Identifiers
PMID: 7174584
Source
Medline

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.

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