Isomeric influence on the oxidative coloration of phenolic compounds in a model white wine: Comparison of (+)-catechin and (-)-epicatechin

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 26, 2005, Pages 9993-9998

  Labrouche, Florian ^a,b   Clark, Andrew C ^a   Prenzler, Paul D ^a   Scollary, Geoffrey R ^a  

^a CHARLES STURT UNIVERSITY   (Australia)

^b AGROPARISTECH   (France)

Author keywords

(+) catechin; ( ) epicatechin; Browning; Copper(II); Glyoxylic acid; Model wine; Oxidation; White wine; Xanthylium cation

Indexed keywords

CATECHIN; GLYOXYLIC ACID; GLYOXYLIC ACID DERIVATIVE; PHENOL DERIVATIVE;

ALGORITHM; ARTICLE; COLOR; COMPARATIVE STUDY; ISOMERISM; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; OXIDATION REDUCTION REACTION; ULTRAVIOLET SPECTROPHOTOMETRY; WINE;

ALGORITHMS; CATECHIN; CHROMATOGRAPHY, LIQUID; COLOR; GLYOXYLATES; ISOMERISM; MASS SPECTROMETRY; OXIDATION-REDUCTION; PHENOLS; SPECTROPHOTOMETRY, ULTRAVIOLET; WINE;

EID: 30544446818     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0511648     Document Type: Article

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