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New C-Glycosidic Ellagitannins Formed upon Oak Wood Toasting, Identification and Sensory Evaluation
- Source :
- Foods, Foods, MDPI, 2020, 9 (10), pp.1-14. ⟨10.3390/foods9101477⟩, Foods, Vol 9, Iss 1477, p 1477 (2020)
- Publication Year :
- 2020
- Publisher :
- MDPI AG, 2020.
-
Abstract
- In the courses of studies on ellagitannin changes during oak wood toasting, two C-glycosidic ellagitannins were isolated from the french oak wood for the first time. These two compounds exhibited [M−H]− ion peak at m/z 1055.0631 (compound A) and at m/z 1011.0756 (compound B). A compound is named Castacrenin E and is produced by Castacrenin D oxidation. Castacrenin D is a vescalagin with an additional aromating ring to the C-1 through a C-C bond. These compounds are not only found under laboratory conditions but also in commercial oak wood representing different toasting methods and sizes. Their levels are conditioned by oak wood dimensions and toasting degree. The wood pieces with the smallest size present almost two times more compounds A and B. Moreover, the compound B is the only compound to be present in medium toasting temperatures of the smallest wood pieces. Both of them can influence either astringency sensation or bitterness taste.
- Subjects :
- Compound a
Health (social science)
Astringency
[SDV]Life Sciences [q-bio]
Oak wood
Plant Science
lcsh:Chemical technology
01 natural sciences
Health Professions (miscellaneous)
Microbiology
Article
0404 agricultural biotechnology
Ellagitannin
Ellagitannins
lcsh:TP1-1185
Food science
Bitterness
chemistry.chemical_classification
010401 analytical chemistry
Glycosidic bond
04 agricultural and veterinary sciences
040401 food science
3. Good health
0104 chemical sciences
chemistry
[SDE]Environmental Sciences
Toasting
Food Science
Subjects
Details
- ISSN :
- 23048158
- Volume :
- 9
- Database :
- OpenAIRE
- Journal :
- Foods
- Accession number :
- edsair.doi.dedup.....8fc6ccda690ab24eede1402ceb4a2aa5