Rose-Cider

Fig. 2.96. HPLC profiles of Starking Delicious juice, rose cider, and GPC fractions from rose cider recorded at 520 nm. Each lyophilized sample was dissolved in 10 per cent EtOH (20 mg/ml). Peak 1 with retention time of 27.5min is Cyn-3-gal, which is the main anthocyanin in apple, and peaks 5-9 are unidentified anthocyanins, which may be newly produced during the vinification process. Reprinted with permission from T. Shoji et al. [231],...

T. Shoji, A. Yanagida and T. Kanda, Gel permeation chromatography of anthocyanin pigments from rose cider and red wine. J. Agr. Food Chem. 47 (1999) 2885-2890. 

Shoji, T. et al., Characterization and structures of anthocyanin pigments generated in rose cider during vinification, Phytochemistry, 59, 183, 2002. 

Aroma shake with herbs Earl Grey at its best Lara s jamu Rose cider Syrup mint-orange... 

Aroma Shake with Herbs Earl Grey at His Best Lara s Jamu Rose-Cider Syrup Mint-Orange... 

Phenylethanol has a rose-like odour and makes the chemically produced compound the most used fragrance chemical in perfume and cosmetics, with a world market of about 7,000 t year [107, 108]. 2-Phenylethanol is also found in many foods as a characteristic flavour compound rounding off the overall aroma, especially in foods obtained by fermentation, such as wine, beer, cheese, tea leaves, cocoa, coffee, bread, cider and soy sauce [109]. In food applications, natural 2-phenylethanol is preferred rather than its nature-identical counterpart from chemical synthesis and it has a market volume of 0.5-11 year . This product is sold at market prices of up to US 1,000 per kiklogram and is mainly produced by yeast-based bioprocesses since its isolation from natural sources, e.g. rose oil, would be too costly [109]. 

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