Phenolic compounds in chestnut (Castanea sativa Mill.) heartwood. Effect of toasting at cooperage

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 17, 2010, Pages 9631-9640

  Sanz, Miriam ^a   Cadahía, Estrella ^b   Esteruelas, Enrique ^a   Muñoz, Ángel Ma ^a   Fernández De Simón, Brígida ^b   Hernández, Teresa ^c   Estrella, Isabel ^c  

^a Industrial Tonelera Navarra (INTONA) Monteagudo   (Spain)

^b Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria   (Spain)

^c INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

Author keywords

Castanea sativa; chestnut; heartwood; phenolic compounds; tannins; toasting

Indexed keywords

CASTANEA SATIVA; CHESTNUT; HEARTWOOD; PHENOLIC COMPOUNDS; TANNINS; TOASTING;

ALDEHYDES; DEGRADATION; DIMERS; ISOMERS; LIGNIN; MOLECULAR WEIGHT; ORGANIC COMPOUNDS; PHENOLS; WOOD PRODUCTS;

FRUITS;

PHENOL DERIVATIVE;

ARTICLE; CHEMISTRY; FAGACEAE; HEAT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FAGACEAE; HOT TEMPERATURE; PHENOLS;

ALDEHYDES; CASTANEA; FRUITS; GALLIC ACID; HEART WOOD; ISOMERS; LIGNINS; LIQUID CHROMATOGRAPHY; MOLECULAR WEIGHT; PHENOLS; TANNINS;

CASTANEA SATIVA; TETRA;

EID: 77956245336     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf102718t     Document Type: Article

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