Journal
FOOD CHEMISTRY
Volume 342, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.128223
Keywords
Oak wood; Cognac eau-de-vie; Ellagitannins; LC-QQQ
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Ellagitannins are the main extractible phenolic compounds in oak wood, responsible for wood durability and potentially affecting the organoleptic quality of wines and spirits. Although their importance is recognized, their presence and forms in distilled spirits are not well known. A validated method using high liquid chromatography-triple quadrupole (LC-QQQ) analysis was developed to identify and quantify oak wood ellagitannins in Cognac.
Ellagitannins are the main extractible phenolic compounds in oak wood; the monomers vescalagin and castalagin, lyxose/xylose-bearing monomers grandinin and roburin E, dimers roburins A and D and lyxose/xylosebearing dimers roburins B and C are the principal ones. These compounds are responsible for the high durability of wood and may contribute to the organoleptic quality of wines and spirits (color, astringency, bitterness). Despite their importance, their presence and forms in distilled spirits are not well known. The aim of this work was therefore to develop and validate a method to identify and quantify oak wood ellagitannins in Cognac using high liquid chromatography-triple quadrupole (LC-QQQ) analysis. The method was validated using vescalagin as the standard and by studying sensitivity, linearity in working range, intraday repeatability, and intraday precision in order to quantify individual ellagitannins in this complex matrix.
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