期刊
CHEMISTRYOPEN
卷 6, 期 3, 页码 336-339出版社
WILEY-V C H VERLAG GMBH
DOI: 10.1002/open.201700044
关键词
-
资金
- Instituto de Salud Carlos III
- ISCIII (CIBEROBN)
- Quality Group from Generalitat de Catalunya (GC) [SGR 773]
- INRA Departement CEPIA
Polyphenols, including tannins and red anthocyanin pigments, are responsible for the color, taste, and beneficial health properties of plant-derived foods and beverages, especially in red wines. Known compounds represent only the emerged part of the wine polyphenol iceberg. It is believed that the immersed part results from complex cascades of reactions involving grape polyphenols and yeast metabolites. We used a non-targeted strategy based on high-resolution mass spectrometry and Kendrick mass defect plots to explore this hypothesis. Reactions of acetaldehyde, epicatechin, and malvidin-3-O-glucoside, representing yeast metabolites, tannins, and anthocyanins, respectively, were selected for a proof-of-concept experiment. A series of compounds including expected and so-far-unknown structures were detected. Random polymerization involving both the original substrates and intermediate products resulting from cascade reactions was demonstrated.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据