MA, Wen; WAFFO TEGUO, Pierre; JOURDES, Michael; LI, Hua; TEISSEDRE, Pierre Louis

doi:10.1016/j.foodchem.2018.03.134

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MA, Wen
Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]

WAFFO TEGUO, Pierre

Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]

JOURDES, Michael

Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]

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Ce document a été publié dans

Food Chemistry. 2018, vol. 259, p. 304-310

Résumé en anglais

Flavan-3-ols are units incorporating condensed tannin, which are widely present in grape and wine. They play a considerable role in wine sensory perception such as astringency, bitterness and mouth-feel. In grape and wine, the flavan-3-ols reported to date are (epi)catechin, (epi)gallocatechin, (epi)gallocatechin gallate and (epi)catechin glycoside. This study now shows the presence of a new flavan-3-ol epicatechin vanillate in grape seed and red wine. A putative unknown flavan-3-ol derived from grape seed was targeted by LC-HRMS/MS. Fractionation and purification by centrifugal partition chromatography and Prep HPLC allowed us to obtain the pure new flavan-3-ol. NMR and HRMS data revealed this compound to be epicatechin-3-O-vanillate. Quantification analysis results showed that epicatechin vanillate present in grape seed and red wine in the μg/g dry seed and the μg/L concentration range, respectively.< Réduire

Mots clés

Flavan 3 Ol

Oenologie

Analyse sensorielle

Vin

Tanin condense

Mots clés en anglais

Condensed Tannin

Epicatechin Vanillate

Flavanol

Grape

Wine