Cherry juice, combined

Clausen MR, Pedersen BH, Bertram HC, Kidmose U. Quality of sour cherry juice of different clones and cultivars (Prunus cerasus L.) determined by a combined sensory and NMR spectroscopic approach. J Agric Food Chem 2011 59 12124—30. 

Red cabbage as a colorant source has been studied for many years. As of 1990 at least one firm has introduced San Red RC, the first commercially available food color derived from red cabbage. The color can be used alone or in combination with other colors to create strawberry, cherry, raspberry, and blueberry tones. By way of proprietary technology, the new dye is claimed to be free of flavor and odor defects, which in the past have been associated with red cabbage. The dye is pH dependent. The color tones move toward blue-red as the pH value increases. San Red RC ranks between cochineal and grape juice in percent or color retention. 

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