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Validation of a mass spectrometry method to identify and quantify ellagitannins in oak wood and cognac during aging in oak barrels

dc.rights.licenseopenen_US
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorGADRAT, Mathilde
dc.contributor.authorLAVERGNE, J.
dc.contributor.authorEMO, C.
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorTEISSEDRE, Pierre Louis
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorCHIRA, Kleopatra
dc.date.accessioned2021-12-13T15:02:07Z
dc.date.available2021-12-13T15:02:07Z
dc.date.issued2021
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/124132
dc.description.abstractEnEllagitannins are the main extractible phenolic compounds in oak wood; the monomers vescalagin and castalagin, lyxose/xylose-bearing monomers grandinin and roburin E, dimers roburins A and D and lyxose/xylose-bearing dimers roburins B and C are the principal ones. These compounds are responsible for the high durability of wood and may contribute to the organoleptic quality of wines and spirits (color, astringency, bitterness). Despite their importance, their presence and forms in distilled spirits are not well known. The aim of this work was therefore to develop and validate a method to identify and quantify oak wood ellagitannins in Cognac using high liquid chromatography-triple quadrupole (LC-QQQ) analysis. The method was validated using vescalagin as the standard and by studying sensitivity, linearity in working range, intraday repeatability, and intraday precision in order to quantify individual ellagitannins in this complex matrix.
dc.language.isoENen_US
dc.subject.enOak wood
dc.subject.enCognac « eau-de-vie »
dc.subject.enEllagitannins
dc.subject.enLC-QQQ
dc.title.enValidation of a mass spectrometry method to identify and quantify ellagitannins in oak wood and cognac during aging in oak barrels
dc.typeArticle de revueen_US
dc.identifier.doi10.1016/j.foodchem.2020.128223en_US
dc.subject.halSciences du Vivant [q-bio]/Biologie végétaleen_US
bordeaux.journalFood Chemistryen_US
bordeaux.volume342en_US
bordeaux.hal.laboratoriesUnité de Recherche Oenologie - EA 4577en_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.institutionBordeaux INPen_US
bordeaux.institutionINRAEen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
hal.exportfalse
dc.rights.ccPas de Licence CCen_US
bordeaux.COinSctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=Food%20Chemistry&rft.date=2021&rft.volume=342&rft.au=GADRAT,%20Mathilde&LAVERGNE,%20J.&EMO,%20C.&TEISSEDRE,%20Pierre%20Louis&CHIRA,%20Kleopatra&rft.genre=article


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