Oxidation of caffeic acid in a wine-like medium: Production of dihydroxybenzaldehyde and its subsequent reactions with (+)-catechin

Food Chemistry

Volumn 105, Issue 3, 2007, Pages 968-975

  Lutter, Marcus ^a   Clark, Andrew C ^a   Prenzler, Paul D ^a   Scollary, Geoffrey R ^a  

^a CHARLES STURT UNIVERSITY   (Australia)

Author keywords

Aldehyde; Browning; Caffeic acid; Catechin; Dihydroxybenzaldehyde; Iron; Oxidation; White wine

Indexed keywords

3,4 DIHYDROXYBENZENEMETHINE; ALDEHYDE; BENZALDEHYDE DERIVATIVE; BENZENE DERIVATIVE; BRIDGED COMPOUND; CAFFEIC ACID; CATECHIN; DIHYDROXYBENZALDEHYDE; DIMER; FLAVANOL DERIVATIVE; GLYOXYLIC ACID; IRON; UNCLASSIFIED DRUG;

ARTICLE; CHEMICAL REACTION; COLOR; ISOMER; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; OXIDATION; REACTION ANALYSIS; RED WINE; WINE;

EID: 34447536828     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.04.044     Document Type: Article

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