Structural diversity of nucleophilic adducts from flavanols and oak wood aldehydes

Food Chemistry

Volumn 107, Issue 4, 2008, Pages 1494-1505

  Nonier Bourden, M F ^a   Vivas, N ^a   Absalon, C ^b   Vitry, C ^b   Fouquet, E ^b   Vivas de Gaulejac, N ^a  

^a Tonnellerie Demptos seconded to the CESAMO (Centre d'etude structurale et d'analyse des molecules or   (France)

^b INSTITUT DES SCIENCES MOLÉCULAIRES   (France)

Author keywords

HPLC UV Visible; LC ESI MS; MS MS; Oak wood aldehydes; Procyanidins

Indexed keywords

5 (HYDROXYMETHYL)FURFURALDEHYDE; 5 METHYLFURFURALDEHYDE; ALDEHYDE; CATECHIN; FLAVANOL DERIVATIVE; FURFURAL; SYRINGALDEHYDE; UNCLASSIFIED DRUG; VANILLIN;

ARTICLE; CHEMICAL ANALYSIS; CHEMICAL REACTION; ELECTROSPRAY MASS SPECTROMETRY; FOOD QUALITY; GRAPE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MOLECULAR WEIGHT; NONHUMAN; OAK; REACTION ANALYSIS; WINE; WOOD;

EID: 36448956035     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.10.012     Document Type: Article

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