Abstract
AbstractAddition of acetaldehyde to strawberry juice caused an increase in colour density and decrease in anthocyanin content on storage. When both acetaldehyde and catechin were added, these changes were intensified. However, addition of catechin alone did not affect colour density. The results indicated that an increase in colour density required the simultaneous presence of anthocyanins, acetaldehyde and catechin. Big differences in colour measured by Hunter colorimeter were also obtained between strawberry juices with and without acetaldehyde.
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