New C-Glycosidic Ellagitannins Formed upon Oak Wood Toasting, Identification and Sensory Evaluation

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 <i>m</i>/<i>z</i> 1055.0631 (compound A) and at <i>m</i>/<i>z</i> 1011.075...

Celý popis

Podrobná bibliografie

Hlavní autoři:	Kleopatra Chira, Laura Anguellu, Gregory Da Costa, Tristan Richard, Eric Pedrot, Michael Jourdes, Pierre-Louis Teissedre
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2020-10-01
Edice:	Foods
Témata:	ellagitannins toasting oak wood astringency bitterness
On-line přístup:	https://www.mdpi.com/2304-8158/9/10/1477
Tagy:	Přidat tag Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!