Study by LC/ESI/MSn and ESI/HR/MS of SO2 interactions in flavanols-aldehydes nucleophilic reactions

Food Chemistry

Volumn 122, Issue 3, 2010, Pages 488-494

  Nonier, M F ^a   Vivas, N ^a   Gaulejac, N Vivas de ^a   Absalon, C ^a   Vitry, C ^a  

^a INSTITUT DES SCIENCES MOLÉCULAIRES   (France)

Author keywords

(+) Catechin; ESI HR MS; HMF; HPLC UV vis; LC ESI MS; MS MS; Vanillin

Indexed keywords

5 HYDROXYMETHYLFURFURAL; CATECHIN; FLAVANOL DERIVATIVE; VANILLIN;

ARTICLE; BIOSORPTION; CHEMICAL REACTION; CONTROLLED STUDY; ELECTROSPRAY MASS SPECTROMETRY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIQUID CHROMATOGRAPHY; NUCLEOPHILICITY; OAK; POLYMERIZATION;

EID: 77951632677     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.08.029     Document Type: Article

References (15)

1. Bendz G., Marttensson O., and Nilsson E. Studies of flavylium compounds and their properties. Arkiv foer Kemi 27 (1967) 67-77
2. De Freitas V., Sousa C., Siva M.S.A., Santos-Buelga C., and Mateus N. Synthesis of a new catechin-pyrylium derived pigment. Tetrahedron Letters 45 (2004) 9349
3. Escribano-Baillon T., Dangles O., and Brouillard R. Coupling reactions between flavylium ions and catechin. Phytochemistry 41 (1996) 1583-1592
4. Es-Safi N., Cheynier V., and Moutounet M. Study of the reactions between (+)-catechin and furfural. Derivatives in the presence or absence of anthocyanins and their implication in food color change. Journal of Agricultural and Food Chemistry 48 (2000) 5946-5954
5. Fulcrand H., Docco T., Es Safi N., Cheynier V., and Moutounet M. Study of the acetaldehyde induced polymerisation of flavan-3-ols by liquid chromatography. Journal of Chromatography A 752 (1996) 85-91
6. Fulcrand H., Cameira dos Santos P.-J., Sarni-Manchado P., Cheynier V., and Favre-Bonvin J. Structure of new anthocyanin-derived wine pigments. Journal of Chemical Society, Perkin Transactions 1 (1996) 735-739
7. Herjavec S., Jeromel A., Da Silva A., Orlic S., and Redzepovic S. The quality of white wines fermented in Croatian oak barrels. Food Chemistry 100 (2007) 24-128
8. Mateus N., Silva A.M.S., Rivas-Gonzolo J.C., Santos Buelga B., and De Freitas V. Identification of anthocyanin-flavanol pigments in red wines by NMR and mass spectrometry. Journal of Agricultural and Food Chemistry 50 (2002) 2110-2116
9. Nonier M.F., Vivas N., Vivas de Gaulejac N., Absalon C., Soulié P., and Fouquet E. Pyrolysis-gas chromatography/mass spectrometry of Quercus sp. wood. Application to structural elucidation of macromolecules and aromatic profiles of different species. Journal of Analytical and Applied Pyrolysis 75 (2007) 181-193
10. Nonier M.F., Vivas N., Vivas de Gaulejac N., Pianet I., and Fouquet E. A kinetic study of the reaction of (+)-catechin with aldehydes derived from toasted oak. Journal of the Science and Food and Agriculture 87 (2007) 2081-2091
11. Nonier M.F., Vivas N., Absalon C., Vitry C., Fouquet E., and Vivas de Gaulejac N. A kinetic study of the reaction of (+)-catechin with aldehydes derived from toasted oak. Food Chemistry 107 (2008) 1494-1505
12. Saucier C., Bourgeois G., Vitry C., Roux D., and Glories Y. Characterisation of (+)-catechin acetaldehyde polymers: A model of colloidal state of wine polyphenols. Journal of Agricultural and Food Chemistry 454 (1997) 1045-1049
13. Sousa C., Mateus N., Perez-Alonso J., Santos-Buelga C., and De Freitas V. Preliminary study of oaklins, a new class of brick-red catechinpyrylium pigments resulting from the reaction between catechin and wood aldehydes. Journal of Agricultural and Food Chemistry 53 (2005) 9249-9256
14. Timberlake C.F., and Bridle P. Interactions between anthocyanins phenolic compounds and acetaldehyde. American Journal of Enology and Viticulture 27 (1976) 97-105
15. Towel J.P., and Waterhouse A.L. Barrel to barrel variation of volatile oak extractives in barrel-fermented chardonnay. American Journal of Enology and Viticulture 47 (1996) 17-20