Food Science and Technology

Comparing the thermal stability of 10-carboxy-, 10-methyl-, and 10-catechyl-pyranocyanidin-3-glucosides and their precursor, cyanidin-3-glucoside

D. M. Voss, G. Miyagusuku-cruzado, et al.

Explore the remarkable findings of Danielle M. Voss, Gonzalo Miyagusuku-Cruzado, and M. Mónica Giusti, who uncovered that pyranoanthocyanins (PACNs) possess significantly greater thermal stability than their anthocyanin precursor, cyanidin-3-glucoside. Their work highlights the remarkable longevity of these compounds and reveals intriguing insights into their degradation products.

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~3 min • Beginner • English

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