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Development of alcohol vinegars macerated with ACAI (Euterpe precatoria Mart.) berries and their quality evaluations with emphasis on color,antioxidant capacity,and volatiles profile |
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| Authors: | Lúcia S. Boeira Sandra V. Cád Jaqueline A. Bezerra César T. Benavente Maria Terezinha S. L. Neta Rafael Donizete Dutra Sandes Narendra Narain |
| Affiliation: | 1. Institute Federal of Education, Science and Technology of Amazonas (IFAM), Campus Manaus Centro (CMC), Department of Chemistry, Environment and Food, Manaus, Amazonas, Brazil;2. Institute Federal of Education, Science and Technology of Amazonas (IFAM), Campus Manaus Centro (CMC), Department of Chemistry, Environment and Food, Manaus, Amazonas, Brazil Contribution: Formal analysis;3. Institute Federal of Education, Science and Technology of Amazonas (IFAM), Campus Manaus Centro (CMC), Department of Chemistry, Environment and Food, Manaus, Amazonas, Brazil Contribution: Methodology;4. National Institute for Amazonian Research (INPA), Laboratory of Plant Breeding, Manaus, Amazonas, Brazil Contribution: Formal analysis;5. Federal University of Sergipe (UFS), Laboratory of Flavor and Chromatographic Analysis, São Cristóvão, Sergipe, Brazil;6. Federal University of Sergipe (UFS), Laboratory of Flavor and Chromatographic Analysis, São Cristóvão, Sergipe, Brazil Contribution: Data curation, Formal analysis, Methodology, Validation |
| Abstract: | |
| Keywords: | alcohol vinegar antioxidant capacity aroma compounds color Euterpe precatoria |