Detection of Adulteration in Blackberry Juice Concentrates and Wines
1982 ◽
Vol 65
(6)
◽
pp. 1417-1423
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Keyword(s):
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.
1988 ◽
Vol 452
◽
pp. 377-398
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1989 ◽
Vol 66
(9)
◽
pp. 1353-1359
◽
1989 ◽
Vol 462
◽
pp. 281-292
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1993 ◽
Vol 17
(6)
◽
pp. 421-427
◽
2006 ◽
Vol 1101
(1-2)
◽
pp. 214-221
◽
2008 ◽
Vol 46
(1)
◽
pp. 10-14
◽
2017 ◽
Vol 54
(3)
◽
pp. 294
1986 ◽
Vol 356
◽
pp. 334-340
◽
2002 ◽
Vol 457
(2)
◽
pp. 187-198
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