An efficient method for analyzing ten organic acids in food, namely citric, pyruvic, malic,
lactic, succinic, formic, acetic, adipic, propionic and butyric acids, using HPLC was …

BACKGROUND Polyphenols and organic acids are important constitutes in the cider
because they greatly contribute to organoleptic quality. The determination of their changes is …

Three HPLC methods have been tested in order to compare their separation of apple and
cider organic acids. Optimum results for simultaneous determination of malic, citric, quinic …

The amino acid profile in dessert apple must and its effect on the synthesis of fusel alcohols
and esters in cider were established by instrumental analysis. The amino acid profile was …

ABSTRACT A simple method was developed to determine 10 organic acids simultaneously
in tomato products using reversed‐phase high‐performance liquid chromatography column …

A reversed phase HPLC method for separation and determination of organic acids in fruit
juices and nectars is presented. The method is based on the reaction of free organic acids …

A liquid chromatographic method for fast and simultaneous determination of tartaric, malic,
ascorbic and citric acids was validated for further application to fruits and juices. Moreover …

This study was conducted to compare the organic acid content in liquors (red wine, white
wine, and beer) using three different high-performance liquid chromatography analysis …

The organic acids quinic, malic, shikimic and citric were separated on a packed reverse
phase fused-silica capillary column using 0.01 M K2HPO4/H3PO4 at pH 2.7 as eluent at a …

In China, the production of apples is very large even surplus. Developing cider is becoming
an important and promising segment of the fruit industry. Fuji apples, a most popular dessert …