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 m/z 1055.0631 (compound A) and at m/z 1011.0756 (compound B). A compound is named C...

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Detalles Bibliográficos
Autores principales: Chira, Kleopatra, Anguellu, Laura, Da Costa, Gregory, Richard, Tristan, Pedrot, Eric, Jourdes, Michael, Teissedre, Pierre-Louis
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7602746/
https://www.ncbi.nlm.nih.gov/pubmed/33081146
http://dx.doi.org/10.3390/foods9101477

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7602746/
https://www.ncbi.nlm.nih.gov/pubmed/33081146
http://dx.doi.org/10.3390/foods9101477

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