Determination of the bitter-substance content in the quassia essence using the HPLC method
2002
Samu, Zs.
Some of the today very popular bitter liqueurs, aperitifs and tonic drinks contain among others quassia-essences the most important bitter-substances of which are the quassin and its isomers. These subtances can only be used limited by the food-industry, so there arose a claim to develop an analytical method with the help of which the quassin and its isomers can be determined reliably both in the essences used to the aromas and in the end-products. To the determination of certain bitter-substances in the quassia-essences we report on the HPLC method developed and used by the "Aroma Bazis" Ltd.
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