期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 60, 期 6, 页码 1528-1534出版社
AMER CHEMICAL SOC
DOI: 10.1021/jf204408p
关键词
red wine; aging; oak barrels; procyanidin B4; aldehydes; oaklin; NMR; mass spectrometry
资金
- FCT (Fundacao para a Ciencia e Tecnologia) [SFRH/BD/68736/2010, PTDC/QUI-QUI/117996/2010]
- Fundação para a Ciência e a Tecnologia [SFRH/BD/68736/2010] Funding Source: FCT
Condensation reactions of procyanidin diner B4 with two representative oak wood cinnamic aldehydes (coniferaldehyde and sinapaldehyde) were conducted in winelike model solutions. Coniferaldehyde led to the formation of guaiacylcatechin-pyrylium-catechin (GCP-catechin, 737 m/z), whereas sinapaldehyde led to the formation of syringylcatechin-pyrylium-catechin (SCP-catechin, 767 m/z). The former was also structurally characterized by 1D and 2D NMR, allowing an elucidation of the formation mechanism of these oaklin-catechin adducts and demonstrating the importance of procyanidins in the formation of colored compounds through the reaction with cinnamic aldehydes extracted from oaks during storage.
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