The fate of flavanol-anthocyanin adducts in wines: Study of their putative reaction patterns in the presence of acetaldehyde

• Type: Article in International Scientific Journal
• Date: 2010

Authors

Frederico Nave (Author) Other; Natercia Teixeira (Author) Other; Nuno Mateus (Author) FCUP; Victor de Freitas (Author) FCUP

Journal

Title: Food Chemistry

Vol. 121 No. 4

Pages: 1129-1138

ISSN: 0308-8146

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 38 Citations

Scopus - 43 Citations

Scientific classification

FOS: Agrarian Sciences > Other Agrarian Sciences

Other information

Authenticus ID: P-003-3ZN

DOI: 10.1016/j.foodchem.2010.01.060

Abstract (EN): Methylmethine bridged flavanol-anthocyanin dimeric adducts (F-A) were synthesised by hemisynthesis using catechin, acetaldehyde and F-A adducts as precursors in order to simulate putative reactions undergoing in red wine. The products obtained, catechin-methylmethine-catechin-malvidin-3-O-glucose and methylmethine-(catechin-malvidin-3-O-glucose), were analysed by HPLC-ESI-MS. The fragmentation patterns allowed the confirmation of the structures. These compounds were investigated and found in wine samples (2-year-old table wine and 10-year-old Port wine), thus confirming their formation in vino as a result of flavanol-anthocyanin adducts transformations.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 10