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Changes in anthocyanins and volatile components of purple sweet potato fermented alcoholic beverage during aging

Suhong Li1, Yingfeng An2, Weina Fu1

  • 1College of Food Science, Shenyang Agricultural University, Shenyang 110866, China.

Food Research International (Ottawa, Ont.)
|September 11, 2017
PubMed

Keywords:
1-Pentanol (PubChem CID: 6276)2-Methoxy-4-vinylphenol (PubChem CID: 332)3-Octanol (PubChem CID: 11527)4-Hydroxy-3-Methoxycinnamic acid (PubChem CID: 445858)AgingAlcoholic beverageAnthocyaninCyanidin-3-O-glucoside(PubChem CID: 441667)Cyanidin-3-sophoroside-5-glucoside (PubChem CID: 44256732)Formic acid (PubChem CID: 284)Peonidin-3-sophoroside-5-glucoside (PubChem CID: 44256845)Phenylethyl alcohol (PubChem CID: 6054)Purple sweet potatoVolatile component

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