Color and stability of pigments derived from the acetaldehyde-mediated condensation between malvidin 3-O-glucoside and (+)-catechin

Journal of Agricultural and Food Chemistry

Volumn 49, Issue 3, 2001, Pages 1213-1217

  Escribano Bailón, Teresa ^a   Álvarez García, Marta ^a   Rivas Gonzalo, Julian G ^a   Heredia, Francisco J ^b   Santos Buelga, Celestino ^a  

^a UNIVERSITY OF SALAMANCA   (Spain)

^b UNIVERSITY OF SEVILLE   (Spain)

Author keywords

(+) Catechin; Acetaldehyde; Anthocyanins; Flavanols; Malvidin 3 O glucoside; Pigments; Wine

Indexed keywords

ACETALDEHYDE; CATECHIN; FLAVANOL DERIVATIVE; GLUCOSIDE; MALVIDIN CHLORIDE GLUCOSIDE;

ARTICLE; BIODEGRADATION; COLOR; GRAPE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; NONHUMAN; NUTRITIONAL SCIENCE; POLYMERIZATION; WINE;

ACETALDEHYDE; ANTHOCYANINS; CATECHIN; FRUIT; HYDROGEN-ION CONCENTRATION; PIGMENTS, BIOLOGICAL; SEEDS; SOLUTIONS; WATER;

VIOLA (ANGIOSPERM); VITIS SP.;

EID: 0034830301     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf001081l     Document Type: Article

References (5)

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2. Saucier, C.; Bourgeois, G.; Vitry, C.; Roux, D.; Glories, Y. Characterization of (+)-catechin-acetaldehyde polymers: A model for colloidal state of wine polyphenols. J. Agric. Food Chem. 1997, 45, 1045-1049.
3. Timberlake, C. F.; Bridle, P. Interactions between anthocyanins, phenolic compounds and acetaldehyde and their significance in red wines. Am. J. Enol. Vitic. 1976, 27, 97-105.
4. Bakker, J.; Picinelli, A.; Bridle, P. Model wine solutions: color and composition changes during aging. Vitis 1993, 32, 111-118.
5. Rivas-Gonzalo, J. C.; Bravo Haro, S.; Santos Buelga, C. Detection of compounds formed through the reaction of malvidin 3-monoglucoside and catechin in the presence of acetaldehyde. J. Agric. Food Chem. 1995, 43, 1444-1449.