UPLC-ESI-MS study of the oxidation markers released from tannin depolymerization: Toward a better characterization of the tannin evolution over food and beverage processing

Journal of Mass Spectrometry

Volumn 47, Issue 11, 2012, Pages 1450-1457

  Mouls, Laetitia ^a,b,c   Fulcrand, Hélène ^a,b,c  

^a SPO   (France)

^b MONTPELLIER SUPAGRO   (France)

^c UNIV MONTPELLIER   (France)

Author keywords

depolymerization; oxidation markers; proanthocyanidins; tannins; ultra performance liquid chromatography mass spectrometry

Indexed keywords

ANALYTICAL METHOD; CONDENSED TANNINS; EVOLUTION PATHWAYS; HYDROXYL GROUPS; INTERMOLECULAR REACTIONS; INTRAMOLECULAR MECHANISM; MODEL SOLUTION; MOLECULAR COMPOSITIONS; PROANTHOCYANIDINS; SENSORY ANALYSIS; SENSORY QUALITIES; SPECIFIC OXIDATION; TANNINS; ULTRA-PERFORMANCE LIQUID CHROMATOGRAPHY-MASS SPECTROMETRY;

CHROMATOGRAPHY; DEPOLYMERIZATION; DIMERS; ELECTROSPRAY IONIZATION; ORGANIC POLYMERS; OXIDATION;

FLAVONOIDS;

DIMER; HYDROXYL GROUP; TANNIN;

ARTICLE; AUTOOXIDATION; CHEMICAL STRUCTURE; DEPOLYMERIZATION; ELECTROSPRAY MASS SPECTROMETRY; FOOD PROCESSING; OXIDATION; PRIORITY JOURNAL; SEPARATION TECHNIQUE; TRIMERESURUS; ULTRA PERFORMANCE LIQUID CHROMATOGRAPHY;

BIOLOGICAL MARKERS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FOOD ANALYSIS; MALUS; MODELS, MOLECULAR; OXIDATION-REDUCTION; POLYMERIZATION; SPECTROMETRY, MASS, ELECTROSPRAY IONIZATION; TANNINS;

EID: 84869076409     PISSN: 10765174     EISSN: 10969888     Source Type: Journal    
DOI: 10.1002/jms.3098     Document Type: Article

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